Courgette and Gorgonzolla Risotto
Gorgonzola is an Italian, blue creamy cheese.
For the best authentic Italian Risotto use Arborio rice, its small grains suck up all the flavour and make the dish sticky and delicious, just how a risotto should be. Risotto can be flavoured with almost anything.
Preparation time: 10 minutes Quantity: Serves 2 Cooking time: 20-30 minutes
Ingredients
2 pints/ 1200 ml vegetable stock or water
3 tablespoon olive oil
1 onion finely chopped
90g/ 3 oz courgettes-small diced
2 cloves garlic crushed
120g/ 4 oz rice
1 tablespoon fresh chopped parsley (optional)
60g/ 2 oz gorgonzola cheese
50 ml cream (optional)
seasoning
Method
- Heat vegetable or chicken stock or water in a pan and leave
- In the olive oil, sauté the onions till soft, add the garlic and courgettes cook for 2-3 minutes
- Add the rice
- Stir round to coat all the grains in the oil and flavour
- Add one ladle full of stock at a time and cook until almost absorbed, carry on adding the stock
- The risotto will take approx 20 minutes to cook
- Season to taste
- Finish of by adding a hand full of fresh parsley and crumble in the gorgonzola
- Can be enhanced with a good slug of fresh cream to make it even tastier