Basil and parmesan risotto

parmesan risotto

Boil 750ml water in a pan and dissolve the stock cubes. Bring the stock to a rolling boil, add the courgettes and simmer for 2min. Lift out to drain. Leave the stock on a very low heat. Melt 25g butter in a saute pan and soften the spring onions for 10min. Add the rice and stir over a low h at for a minute or two until translucent. Add half the stock. Simmer, stirring once or twice, for 10-15min until the rice begins to swell and turn creamy. Stir in the remaining stock and continue as before, for 8min or so, until the rice has absorbed most of the liquid. Add the courgettes and basil. Stir in the cream and parmesan, cover and leave for 5min before serving with plenty of parmesan.

​Serves 2-3

​Prep: 15 minCook: 35 min

​​Ingredients:
  • 11/2 vegetable stock cubes
  • 4 small courgettes, cut into 1cm dice
  • 25g butter
  • 125g spring onions, peeled and finely sliced
  • 200g risotto rice
  • 25g basil
  • 4 tbsp creme fraiche or mascarpone
  • 4 tbsp grated parmesan plus more to serve