Courgette Risotto

Serves Prep time: 10 minutes Cooking time: 25 minutes
	1 OXO Herbs and Spices Italian Cubes 1 OXO Vegetable Cube 1 medium onion, thinly sliced 225g/8oz small courgettes, thickly sliced 25g/1oz pine kernels 15ml/1 tbsp olive oil 50ml/2fl.oz dry white vermouth 110g/4oz arborio (risotto) rice freshly ground pepper 25g/1oz shaved or freshly grated Parmesan cheese

• Using a non-stick frying pan, cook the pine kernels, without any oil, over a high heat until golden brown, stirring constantly. Remove from the pan.
• Heat the oil in the pan, add the onion and cook slowly over medium heat until soft and golden brown.
• Dissolve the OXO Vegetable Cubes in 450ml/3/4pt boiling water and stir in the vermouth.
• Add the rice to the onion and cook, stirring, for 2-3 minutes. Stir in the stock and bring just to the boil.
• Tip the courgettes on top of the rice. Cover and cook over low heat for 20 minutes or until the rice is tender.
• Lightly fork the courgettes into the rice and season with pepper. Serve immediately, sprinkled with the pine kernels and Parmesan cheese.

Member comments / tips & tricks
Username	Comment	Posted
No comments posted yet.