Gordon Ramsay’s baked courgette & wild mushroom risotto - Recipe - Stew Share

Ingredients

• 4 courgettes
• Sea salt and freshly ground black pepper
• 2 large garlic cloves, peeled and thinly sliced
• A few basil sprigs, leaves only
• 2–3 tbsp olive oil, plus extra to drizzle
• A squeeze of lemon juice
• 550–600ml vegetable/chicken stock
• 200g risotto rice (Carnaroli or Arborio)
• 100ml dry white wine
• 200g wild mushrooms, cleaned and halved or sliced if large
• 2–3 tbsp freshly grated Parmesan