with cheese and fresh basil
This cheesy courgette risotto tastes deliciously rich but not overly so. The addition of chilli cuts through the creaminess with perfectly-proportioned spice. This is a hearty and comforting dish that's perfect for any occasion.
Allergens
Utensils
Tags
Mozzarella
125 grams
Courgette
1 unit(s)
Risotto Rice
225 grams
Grated Italian Style Hard Cheese
25 grams
Garlic
2 unit(s)
Chilli
0.5 unit(s)
Basil
10 grams
Vegetable Stock
2 sachet(s)
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
- Peel and grate the garlic (or use a garlic press).
- Remove the seeds from half the chilli (double for 4p) and finely chop. Cut the courgette into 2cm cubes.
- Pick the leaves from the basil sprigs and chop the leaves finely.
- Diliute the stock with 600ml water (double for 4p).
- Heat 1 tbsp butter (double for 4p) in a pan and fry the chilli (use less if you don't like spice) and garlic for 1-2 mins over medium heat.
- Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
- Stir in a ladle of your vegetable stock and the courgettes. When the stock has been absorbed by the rice, stir in another ladle of stock.
- Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
- Add additional water if the risotto becomes too dry.
- Meanwhile, tear the mozzarella into small pieces.
- Remove the pan from the heat.
- Stir the mozzarella and half of the basil into the risotto.
- Season the risotto with salt and pepper if desired.
- Divide the risotto between plates.
- Garnish with the remaining basil and the grated cheese.
2696
kJ
Energy (kJ)
644
kcal
Energy (kcal)
17.5
g
Fat
10.7
g
of which saturates
94.4
g
Carbohydrate
3.8
g
of which sugars
0
g
Dietary Fiber
25.4
g
Protein
0
mg
Cholesterol
2.78
g
Salt
