1 tbsp olive oil
30g unsalted butter
2 courgettes (about 400g), trimmed, halved and sliced into 1cm-thick half-moons
2 leeks, trimmed, halved and finely sliced
1 celery stalk, finely diced
300g Gallo Carnaroli Risotto Rice
175ml dry white wine
1¼ litres Waitrose Cooks’ Ingredients Fresh Vegetable Stock
½ lemon, zest and juice
15g parmigiano reggiano, finely grated, plus 5g to serve
4 handfuls wild rocket
1. Heat ½ tbsp oil and 15g butter in a large frying pan. Add the courgettes, season, and fry over a low-medium heat for about 15 minutes, until just golden; set aside.
2. Meanwhile, heat the remaining oil and butter in a large sauté pan. Sweat the leeks and celery with a pinch of salt over a low-medium heat for 10-15 minutes, until soft. Add the rice, stir for 2 minutes; pour in the wine and stir until absorbed. Meanwhile, pour the stock into a pan and bring to the boil, then turn down to the lowest heat.
3. Add 2 ladles of stock to the rice and stir until absorbed. Keep adding the stock like this until the rice is al dente (16-18 minutes). Stir in most of the courgette, the lemon zest and juice, and cheese; remove from the heat and leave to stand, covered, for 2-3 minutes.
4. Divide between plates and top with the remaining courgette, the rocket and the 5g grated cheese.
Using a large wide-based sauté pan means the stock will evaporate more quickly, so the risotto takes less time to cook.
This recipe appeared within the September 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
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