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Courgete risotto

Courgete risotto

Courgete risotto

·         30 minutes

·         Serves 1

·         Easy

·         Vegetarian

Ingredient

       Shallot 1 or ½ onion, finely chopped

       Garlic 1 clove, crushed

       Butter

       Olive oil

       Risotto rice 90g

       White wine 50ml

       Stock 400ml (vegetable or chicken)

       Courgette 1 medium or 2 small, finely sliced

       Parmesan 25g, grated

       Mint a handful of leaves, chopped

Recipe

1.    Fry the shallot and garlic in a knob of butter and some olive oil for a couple of minutes and then stir in the rice. Add the white wine and stir until it has bubbled away. Add the stock in 4 batches, stirring and bubbling gently until it has been absorbed.

2.    Meanwhile, heat a little more butter and oil in another pan and add the courgette, fry over a high heat until it catches at the edges and is nicely browned, season well. Season the risotto and beat in the parmesan. Spoon it into a bowl, scatter on some mint and add the pile of courgette and more parmesan if you like.

·         Per serving 818 kcal | protein 30.8g | carbs 77.3g | fat 39.5g | sat fat 13.8g | fibre 4.8g | salt 1.7g

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