Courgette and Basil Risotto
with cheese and fresh chilli 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
Total Time45 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
125 grams
Mozzarella
(Contains Milk)
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
2 sachet(s)
Vegetable Stock
(Contains Celery)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Energy (kcal)645 kcal
Energy (kJ)2696 kJ
Fat17.5 g
of which saturates10.65 g
Carbohydrate94.41 g
of which sugars3.81 g
Dietary Fiber0 g
Protein25.39 g
Cholesterol0 mg
Salt2.78 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 and deseed the chilli. Finely chop half (double for 4p).
- Cut the courgette into 2cm cubes.
- Pick the leaves from the basil sprigs and roughly tear.
- Dilute the stock with 1L water (double for 4p).
2
- Place a large pan over medium heat with 1 tbsp butter (double for 4p).
- Fry the chopped chilli (use less if you don't like spice) and garlic for 1-2 mins.
- Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
3
- Stir in a ladle of your vegetable stock and the courgette. 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.
4
- Meanwhile, tear the mozzarella into small pieces.
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.
6
- Divide the risotto between bowls.
- Garnish with the remaining basil and the grated cheese.
