Thursday, 21 August 2008

Homegrown Courgette and Mint Risotto


Serves 2 hungry people!

Low fat spray
3 homegrown courgettes
1/2 onion - chopped finely
175g risotto rice
splash of white wine
1/2 litre of good vegetable stock
60g Parmesan 
handful of mint from the garden- chopped

1.  Fry the courgettes in the low fat spray for about 5 minutes until soft.  Remove from the pan and set aside.

2.  Wipe the pan and spray again with oil.  Fry the onion for 3-4 minutes until soft.  Add the rice and stir to coat it in the onion mixture.  Pour in the wine and cook for about 1-2 minutes until the liquid has evaporated.

3.  Start adding the stock a bit at a time until the stock has been incorporated.  This will take about 20 minutes to cook.  Test a grain of rice between your fingertips - it should be tender by still firm in the centre.

4.  Stir in the courgettes and mint and 3 tablespoons of the cheese, add pepper to taste.

5.  Serve with a green salad and the rest of the cheese sprinkled on top.

6.  Eat!!!


1 comment:

ddeegan said...

This looks yummy - your culinary skills are living up to the family tradition!!