Risotto di Zucchini | Recipe Cloud App

Ingredients

• 2 tbsp olive oil
• 2 medium courgettes, one grated on a box grater and one sliced into 0.5 cm rounds
• 25g unsalted butter
• 1 small red onion, finely chopped
• 1 large garlic clove, crushed
• 180g risotto rice
• 1 L hot chicken stock
• 50g Parmesan, grated
• 2 tbsp mascarpone
• Salt and freshly ground black pepper
• 1 ball of mozzarella, torn into pieces
• Small handful of basil, roughly chopped
• 4 chives, finely sliced
• juice of 1/2 lemon, or to taste
• Extra virgin olive oil, to drizzle