Spicy Courgette Risotto
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Spicy Courgette Risotto

Spicy Courgette Risotto

with cheese and fresh basil garnish

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
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Courgette

225 grams

Risotto Rice

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

2 unit(s)

Garlic

½ unit(s)

Chilli

10 grams

Basil

125 grams

Mozzarella

(Contains Milk)

2 sachet(s)

Vegetable Stock

(Contains Celery)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

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Nutrition Values

Energy (kJ)2696 kJ
Energy (kcal)644 kcal
Fat17.5 g
of which saturates10.65 g
Carbohydrate94.41 g
of which sugars3.81 g
Dietary Fiber0 g
Protein25.39 g
Cholesterol0 mg
Salt3 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Ladle

Instructions

Get Prepped
1
  • Peel and grate the garlic (or use a garlic press).
  • Remove the seeds from the chilli. Finely chop half (double for 4p).
  • Cut the courgette into 2cm cubes.
  • Pick the leaves from the basil sprigs and chop the leaves finely.
  • Dilute the stock with 1L warm water (double for 4p).
Start the Risotto
2
  • Heat 1 tbsp butter (double for 4p) in a pan and fry the chopped 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 Stock
3
  • 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.
Prepare the Cheese
4
  • Meanwhile, tear the mozzarella into small pieces.
Finish Off
5
  • 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.
Garnish and Serve
6
  • Divide the risotto between plates.
  • Garnish with the remaining basil and the grated cheese.
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