Spinach, Courgette and Goat's Cheese Risotto
with crunchy hazelnutsCalories
:
720 kcalProtein
:
26.1g proteinTotal
:
45 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Hazelnuts
- Nuts
- Sulphites
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
A meal that's hearty and light at the same time? It's more likely than you think! This gorgeous courgette risotto is topped with creamy goat's cheese for a veggie recipe that everyone can enjoy.
Ingredients
Serving amount
225 grams
Risotto Rice
100 grams
Goat's Cheese
(Contains: Milk)
120 grams
Baby Spinach
1 unit(s)
Courgette
1 unit(s)
Shallot
2 sachet(s)
Vegetable Stock
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 unit(s)
Onion
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3011 kJ
Energy (kcal)720 kcal
Fat19.9 g
of which saturates11.2 g
Carbohydrate117.3 g
of which sugars8.8 g
Dietary Fiber5.6 g
Protein26.1 g
Cholesterol7.2 mg
Salt5.3 g
Trans Fat0.1 g
Potassium820.6 mg
Calcium116.3 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
- Halve, peel and chop the onion into small pieces.
- Halve, peel and chop the shallot into small pieces.
2
- Pour 1000ml water (per 2P) into a pot.
- Add the veg stock and white wine stock powder, then bring to the boil. Stir to dissolve the stock.
- Allow to simmer over low heat.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the courgette, onion and shallot and cook until softened, 6-8 mins.
- Add the risotto rice to the pan and cook over medium-low heat until the edges of the rice are translucent, stirring occasionally, 2-3 mins.
4
- Add a ladle of stock to the pan. Once absorbed by the rice, stir in another ladle.
- Keep the pot over 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 your rice is al dente.
- Add the spinach, a handful at a time, allowing to wilt.
5
- Bash or roughly chop the hazelnuts.
- Stir the grated Italian cheese into the risotto.
- Season to taste with salt and pepper.
6
- Divide the risotto between deep bowls.
- Crumble the goat's cheese over the top.
- Finish with a sprinkling of hazelnuts.
