Friday Feast Courgette Risotto

 Friday Feast Courgette Risotto

Courgette Risotto

  • Serves: 4
  • Prep: 10 minutes
  • Cook: 25 minutes
  • Easy
  • Budget
  • Vegetarian

Ingredients

  • 250g arborio rice
  • 2 courgettes, grated
  • 100g frozen peas
  • 3 mint leaves, chopped
  • 200ml white wine (dry)
  • 1 onion, chopped
  • 1l vegetable stock
  • 25g butter
  1. Melt butter in large non-stick saute pan and cook the onion gently for a few minutes until soft
  2. Add in the grated courgette and peas
  3. Throw in the rice and stir to get it covered in butter
  4. Pour in the wine and turn up the heat a little, stirring occasionally until absorbed
  5. Gradually add the stock – pour in 250ml stock, stirring till absorbed
  6. Repeat this until the rice is cooked and there is a little liquid left – stir in the mint and serve

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