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
