Gordon Ramsay’s baked courgette & wild mushroom risotto - Recipe - Stew Share
Use Zucchini instead of courgettes - I would HIGHLY recommend using half of the suggested zucchini
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.stewshare.com.
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
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