COURGETTE, PESTO AND GOATS CHEESE RISOTTO
A quick and tasty recipe with plenty of green
Provided by [email protected]
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Turn on the oven to approx 150' (Fan), place the tomatoes in an oven proof dish, drizzle over olive oil and season well with salt & pepper. Put the tomatoes in the oven.
- Fry the onions in olive oil for approx 5 mins. Once softened added the crushed garlic cloves and the risotto rice and season well with black pepper. Cook for a further minute then add a glug of the stock and stir.
- Heat a separate pan and fry the courgette until just browning. Meanwhile continue to stir the rice, adding more stock as the liquid is absorbed.
- Once the rice is cooked through, stir in the pesto, the lemon juice and a handful of Parmesan.
- Spoon a portion of the rice into a bowl. Arrange the goats cheese on top of this, followed by the courgette and finally the cherry tomatoes from the oven. Add a sprinkle of Parmesan and serve!
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