Serves 4
Ingredients
- 4 courgettes, 2 sliced and 2 grated
- 3 tbsp extra virgin olive oil
- 2-3 red onions, finely diced
- 5 garlic cloves roughly chopped
- 20g butter
- 250g risotto rice
- 250ml dry white wine (optional)
- 1 vegetable stock cube made up in 600ml boiling water
- 60g parmesan
Method
- Fry the sliced courgettes in the olive oil for around 10 minutes, till soft and golden. Remove from the pan and set aside.
- In the same pan add the onions with a splash of water and cook over a low heat till soft and translucent. Add the garlic in and cook for a further 5 minutes.
- Add the butter and rice and toast for a few minutes till fragrant before adding the wine and stirring continuously.
- Add hot stock a few ladles at a time, stirring till the liquid is absorbed before adding more stock in.
- When the rice is almost cooked al dente, add the grated courgettes in and allow to soften as the risotto finishes cooking.
- Remove from the heat and stir in the parmesan, and serve topped with the fried courgettes.
Per serving: 486kcal/ 20g fat/ 7.2g saturated fat/ 61g carbohydrates/ 2.9g fibre/ 14g protein