Courgette Risotto (Risotto di Zucchini)

2 standard portions

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Ingredients

• 160 g Risotto (arborio) rice
• 1 tbsp Olive oil
• 4 Shallots (diced)
• 1 Celery rib (diced)
• 2 Garlic clove (crushed)
• 2 sprig Fresh rosemary (finely chopped)
• 1 Courgette (zucchini) (diced)
• 800 ml Vegetable stock
• 200 ml White wine
• 1 Lemon ((juice only))
• 4 tablespoons Reduced fat crème fraîche
• 2 tablespoons Pine nuts
• 30 g Parmesan (shaved)
• 6 slices Parma Ham

Method

1. Heat 1 tbsp Olive oil in a large pan and then add 2 Garlic clove, 4 Shallots, 1 Celery rib and 2 sprig Fresh rosemary and gently cook for 3 minutes.
2. Add 160 g Risotto (arborio) rice and cook for 1 minute.
3. Add 1 Courgette (zucchini), stir and cook for a further 1 minute.
4. Pour 200 ml White wine, juice of 1 Lemon and a ladle of the 800 ml Vegetable stock into the pan and gently simmer until the liquid is nearly gone. Keep adding ladles of stock one at a time and letting it reduce until you have used the stock and the rice is cooked - this will take around 30-35 minutes.
5. Stir 4 tbsp Reduced fat creme fraiche into the risotto and then spoon into a bowl. Top with 6 slices Parma Ham, 30 g Parmesan and 2 tbsp Pine nuts.