Spicy Courgette Risotto
with cheese and fresh basil garnish
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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.
Tags:Under 650 calories•Veggie•Optional Spice
Allergens:Milk•Celery
Total Time45 minutes
Cooking Time40 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredients
Serving amount
2
4
1 piece
Courgette
225 g
Risotto Rice
50 g
Grated Italian Style Hard Cheese
(ContainsMilk)2 piece
Garlic
1 piece
Chilli
10 g
Basil
2 sachet
Hello Muscat
(ContainsCelery)10 g
Pine Nuts
(May be presentPeanut, Nuts, Sesame, Cereals containing gluten)Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Nutrition Values
per serving
per 100g
Energy (kcal)563 kcal
Energy (kJ)2354 kJ
Fat11.2 g
of which saturates5.2 g
Carbohydrate94.4 g
of which sugars3.1 g
Dietary Fiber0 g
Protein19.1 g
Cholesterol0 mg
Salt2.84 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
•Grater
•Ladle
InstructionsPDF
1
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways. Deseed and finely chop.
- Cut the courgette into 2cm cubes.
- Pick the basil leaves and roughly tear.
- To make your stock, dilute the muscat with 1L water (double for 4p).
2
- Place a large pan over medium heat (without oil).
- Dry-fry the pine nuts until toasted, 2-3 mins.
- Remove from the pan and set aside.
3
- Return the pan to medium heat with 1 tbsp butter (double for 4p).
- Fry the chopped chilli (use less if you don't like spice), garlic and courgette until the courgette is charred, 6-8 mins. Season with salt and pepper.
- Add the risotto rice. Cook, stirring, until the edges of the rice are translucent, 1-2 mins.
4
- Stir in a ladle of your stock.
- When the stock has been absorbed by the rice, stir in another ladle.
- 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 little firmness left in the middle.
- Add additional water if the risotto becomes too dry.
5
- Remove the pan from the heat.
- Stir in half the cheese and half the basil.
- Season to taste with salt and pepper.
6
- Divide the risotto between bowls.
- Garnish with the pine nuts, remaining basil and remaining grated cheese.