Courgette, Wild Rocket & Lemon Risotto

The perfect mid-week meal this healthy recipe will some become one of your go to choices.

Preparation time: 15 minutes - Cooking time: 40 minutes - Total time: 55 minutes - Serves: 4

1 tbsp olive oil
30g unsalted butter
2 courgettes (about 400g), trimmed, halved and sliced into 1cm-thick half-moons
2 leeks, trimmed, halved and finely sliced
1 celery stalk, finely diced
300g Gallo Carnaroli Risotto Rice
175ml dry white wine
1¼ litres Waitrose Cooks’ Ingredients Fresh Vegetable Stock
½ lemon, zest and juice
15g parmigiano reggiano, finely grated, plus 5g to serve
4 handfuls wild rocket

Shop Ingredients form Waitrose

1. Heat ½ tbsp oil and 15g butter in a large frying pan. Add the courgettes, season, and fry over a low-medium heat for about 15 minutes, until just golden; set aside.

2. Meanwhile, heat the remaining oil and butter in a large sauté pan. Sweat the leeks and celery with a pinch of salt over a low-medium heat for 10-15 minutes, until soft. Add the rice, stir for 2 minutes; pour in the wine and stir until absorbed. Meanwhile, pour the stock into a pan and bring to the boil, then turn down to the lowest heat.

3. Add 2 ladles of stock to the rice and stir until absorbed. Keep adding the stock like this until the rice is al dente (16-18 minutes). Stir in most of the courgette, the lemon zest and juice, and cheese; remove from the heat and leave to stand, covered, for 2-3 minutes.

4. Divide between plates and top with the remaining courgette, the rocket and the 5g grated cheese.

Cook’s tip

Using a large wide-based sauté pan means the stock will evaporate more quickly, so the risotto takes less time to cook.
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