Spicy Courgette Risotto
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Spicy Courgette Risotto

Spicy Courgette Risotto

with cheese and fresh parsley 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:
Calorie Smart
•Veggie
•Optional Spice
Allergens:
Milk
•Celery

The quantities provided above are averages only.

Total Time45 minutes
Cooking Time40 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Courgette

225 grams

Risotto Rice

50 grams

Grated Italian Style Hard Cheese

(Contains Milk)

2 unit(s)

Garlic

1 unit(s)

Chilli

2 sachet(s)

Hello Muscat

(Contains Celery)

10 grams

Pine Nuts

(May be present Peanut, Nuts, Sesame, Cereals containing gluten)

5 grams

Parsley

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

to taste

Oil

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Nutrition Values

Energy (kcal)565 kcal
Energy (kJ)2364 kJ
Fat11.6 g
of which saturates5.5 g
Carbohydrate97.1 g
of which sugars3.6 g
Dietary Fiber0 g
Protein19.1 g
Cholesterol0 mg
Salt2.95 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

Cooking Steps

Get Prepped
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.
  • Roughly chop the parsley (stalks and all). 
  • To make your stock, dilute the muscat with 1L hot water (double for 4p).
Toast the Pine Nuts
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.
Start the Risotto
3
  • Return the pan to medium heat with a drizzle of oil.
  • 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.
Stir in the Stock
4
  • Stir in a ladleful of your stock. Allow the stock to be absorbed then add another ladleful.
  • Repeat this process, stirring constantly, until all the stock has been used.
  • This should take 25-30 mins. Your risotto is ready when the rice is al dente—cooked but with a bit of bite left in the middle. 
  • Add additional water if the risotto becomes too dry.

TIP: Make sure to stir continuously as the stock is absorbed by the rice.

Finishing Touches
5
  • Remove the pan from the heat. 
  • Stir in half the cheesehalf the parsley, and a knob of butter.
  • Season to taste with salt and pepper.
Garnish and Serve
6
  • Divide the risotto between bowls.
  • Garnish with the pine nuts, remaining parsley and remaining grated cheese.