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:
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
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
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
Instructions
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).
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 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.
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.
5
- Remove the pan from the heat.
- Stir in half the cheese, half the parsley, and a knob of butter.
- Season to taste with salt and pepper.
6
- Divide the risotto between bowls.
- Garnish with the pine nuts, remaining parsley and remaining grated cheese.