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Oozy courgette risotto
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Total Time:
40 minutes
Delicious mozzarella, basil, and courgette risotto with a rich depth of flavor from white wine. Don't have wine? Just use extra stock. Nutritious comfort food with two of your 5-a-day veggies.
Ingredients:
  • 1 large onion
  • 1 large clove of garlic
  • 2 sticks of celery
  • 1 knob of unsalted butter
  • olive oil
  • 2 small courgettes (300g)
  • 800 ml organic vegetable stock
  • 1 bunch of fresh basil
  • 40 g Italian hard cheese
  • 300 g arborio rice
  • 200 ml white wine optional
  • 1 fresh red chilli
  • 2 x 125 g balls of buffalo mozzarella
Instructions:
  • Peel and finely chop the onion, garlic, and celery. In a large saucepan over medium-low heat, melt butter with a splash of oil and water. Cook the onion, garlic, and celery until softened for about 5 minutes. Trim and chop the courgettes, set aside. In a medium saucepan, bring 800ml water to a boil with a stock cube and basil stalks. Grate the Italian hard cheese. Add rice to the saucepan with the vegetables, cook for 1 minute. Stir in wine, if using, and let it absorb. Gradually add hot stock, stirring constantly. Add courgettes and continue cooking until rice is tender. Remove from heat, stir in mozzarella, basil, and half the cheese. Season with salt and pepper. Cover and let sit for 2 minutes. Serve the risotto topped with remaining cheese, basil, and fresh chilli. Enjoy!

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