Courgette and Lemon Risotto
This courgette and lemon risotto is a magical mid-week meal that you'll return to time and time again. Favours include shallot, garlic and lemon
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Microplane
- Grater
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 50g butter
- 200g risotto rice
- 400g courgettes, diced
- 1 shallot, peeled and diced
- 1 clove of garlic, chopped
- 500ml chicken or vegetable stock
- 50g mascarpone
- 100ml wine
- 25g Parmesan (or vegetarian alternative), grated
- 2 lemons, zest only
- 1 tbs Dijon mustard
- 1 tsp water
- 50ml vegetable oil
- 25ml white wine vinegar
- Salt
- pepper
- 1 frisee lettuce centre only
- Herb oil
- Chervil leaves
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