zoom Courgette, wild rocket & lemon risotto
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    Courgette, wild rocket & lemon risotto

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    Courgette, wild rocket & lemon risotto

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 4

    Ingredients

    1 tbsp olive oil
    30g unsalted butter
    2 courgettes (about 400g), trimmed, halved and sliced into 1cm-thick half-moons
    2 leeks, trimmed, halved and finely sliced
    1 celery stalk, finely diced
    300g Gallo Carnaroli Risotto Rice
    175ml dry white wine
    1¼ litres Waitrose Cooks’ Ingredients Fresh Vegetable Stock
    ½ lemon, zest and juice
    15g parmigiano reggiano, finely grated, plus 5g to serve
    4 handfuls wild rocket

    Method

    1. Heat ½ tbsp oil and 15g butter in a large frying pan. Add the courgettes, season, and fry over a low-medium heat for about 15 minutes, until just golden; set aside.

    2. Meanwhile, heat the remaining oil and butter in a large sauté pan. Sweat the leeks and celery with a pinch of salt over a low-medium heat for 10-15 minutes, until soft. Add the rice, stir for 2 minutes; pour in the wine and stir until absorbed. Meanwhile, pour the stock into a pan and bring to the boil, then turn down to the lowest heat.

    3. Add 2 ladles of stock to the rice and stir until absorbed. Keep adding the stock like this until the rice is al dente (16-18 minutes). Stir in most of the courgette, the lemon zest and juice, and cheese; remove from the heat and leave to stand, covered, for 2-3 minutes.

    4. Divide between plates and top with the remaining courgette, the rocket and the 5g grated cheese.

    Cook’s tip

    Using a large wide-based sauté pan means the stock will evaporate more quickly, so the risotto takes less time to cook. 

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    This recipe appeared within the September 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores

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