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BATD ON Jun 24, 2009 AT 1:30 pm

Courgette, Chilli and Pecorino Risotto

Courgette, Chilli and Pecorino Risotto

Our regular food columnist John Gregory-Smith founder of  The Mighty Spice Company (www.mightyspice.com) gives us another healthy recipe.

Courgette, Chilli and Pecorino Risotto
Serves 4

Ingredients
350g risotto rice
1.2 litres/2 pints chicken or vegetable stock, heated
2 glasses of white wine
100g butter

Add 1 finely chopped onion

Add 1 finely chopped onion

1 onion, finely chopped
600g courgette, finely chopped
100g freshly grated pecorino
1 red chilli, de-seeded and finely chopped
Handful of parsley
Small handful of fresh thyme leaves

Heat half the butter in a large pan

Heat half the butter in a large pan

Method
1. Heat half the butter in a large pan and fry the onion, courgette and chilli on a low heat until soft.
2. Add the rice and stir well. Turn up the heat and add the wine. Keep stirring until the alcohol evaporates
3. Reduce the heat and add the hot stock stirring one ladleful at a time, allowing each ladleful to be absorbed before adding the next one, stirring continuously.
4. After about 15 minutes test the rice to see if it’s cooked. It should be creamy with a slight bite. Add hot water if the stock runs out.
5. Remove the risotto from the heat and add the rest of the butter, pecorino, parsley, thyme and season and mix well. Put the lid on and let it rest for 2 minutes.

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