Ingredients
- butter
- courgettes 2-3 small, sliced on a diagonal
- shallots 2, finely chopped
- risotto rice 200g
- white wine a glass
- vegetable stock 950ml
- lemon 1/2, zested and juiced
- sage 1/2, a small bunch
- capers 1 tbsp
Method
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Step 1
Melt a knob of butter in a deep, wide frying pan. Add the courgettes and some seasoning then fry for a few minutes on each side until golden. Scoop out and drain on kitchen paper. Wipe out the pan.
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Step 2
Heat 2 tbsp olive oil in the same pan. Add the shallots and cook until beginning to soften. Stir in the rice and heat through for a minute until shiny. Pour in the wine and bubble, stirring until it evaporates. add the stock a ladleful at a time, allowing the liquid to be absorbed into the rice before adding more. Keep adding stock until the rice is tender with a tiny bit of bite left. Chop half the sage and stir into the rice with the courgettes, lemon juice and zest, plus another large knob of butter, and heat through.
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Step 3
Fry the capers and the rest of the sage in a little hot olive oil so they frizzle up. Serve on top of the risotto.
Nutritional Information
- Kcals 608
- Carbs 89.1g
- Protein 12.6g
- Fat 17.5g
- Salt 1.6g
- Fibre 6g
