Courgette Risotto

Ingredients

• Carnaroli rice320 g
• Courgettes500 g
• Butter50 g
• Extra virgin olive oil20 g
• Grated Parmigiano Reggiano PDO60 g
• Dry white wine80 ml
• Hot water1300 ml
• Fresh basil6 g
• Fine salt8 g
• Ground black pepper0.5 g

Allergens

Milk, Sulphites

Method

1. Bring the water to a gentle boil with 6 g of salt and keep it hot.
2. Wash the courgettes: cut half into small cubes and grate the other half.
3. Heat the oil in a saucepan and cook the diced courgettes for 5 minutes, then set aside half for garnish.
4. Add the grated courgettes and let them soften for 2 minutes.
5. Add the rice and toast for 2 minutes while stirring.
6. Deglaze with the white wine and allow it to evaporate.
7. Add the hot water a ladleful at a time, stirring often, for about 17 minutes.
8. Season with salt and pepper at the end of cooking.
9. Turn off the heat and stir in the butter, Parmesan, and torn basil.
10. Serve, garnishing with the reserved diced courgettes.