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Baked courgette, sundried tomato & pancetta risotto
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500ml pack Cooks’ Ingredients Vegetable Stock
2 x 77g packs Cooks’ Ingredients Diced Pancetta
2 shallots, finely chopped
300g Arborio risotto rice
125ml dry white wine
2 small courgettes, diced
190g pack Waitrose Sun Drenched Tomatoes
100g Parmigiano Reggiano, finely grated
1. Preheat the oven to 200°C, gas mark 6. Heat the stock and 200ml water in a small pan. Melt the butter in a flameproof casserole dish. Add the pancetta and shallots, and fry gently for 8-10 minutes, until the shallots are softened and the pancetta lightly coloured. Add the rice and cook, stirring, for 2 minutes. Add the wine and allow to bubble until it has been absorbed.
2. Stir in the courgettes and tomatoes, then pour in the hot stock and bring to the boil. Cover tightly and transfer to the oven for 15 minutes. Remove from the oven and leave to stand for 3 minutes.
3. Stir in half the cheese and spoon onto 4 plates, scatter on the remaining cheese to serve.
Cook’s tip This is good with a simple salad of baby gem and rocket, dressed with a little balsamic vinegar and extra virgin olive oil, sea salt and freshly ground pepper. Scatter with toasted pine nuts.
Typical values per serving:
This recipe was first published in July 2018.
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