Courgette, Goat's Cheese & Wild Garlic Risotto Recipe

Ingredients

2 shallots
1 garlic clove
2 courgettes
250g cherry tomatoes
200g risotto rice
1 vegetable stock cube
50g wild garlic
100g soft goat's cheese
1 lemon
50g rocket

Prep: 15 mins | Cook: 30 mins

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Method

1. Peel the shallots and finely chop them. Peel the garlic clove and thinly slice it. Trim the ends off the courgettes and chop them. Slice the cherry tomatoes in half.

2. Pour 1 tsp oil into a large pan or deep frying pan and warm over a medium heat. Slide in the chopped shallots, courgette, cherry tomatoes and garlic. Season with salt and pepper. Fry for 8 mins, stirring occasionally, till glossy. Add the rice and stir to mix. Cook, stirring often, for another 3 mins.

3. Meanwhile, fill and boil your kettle. Crumble the stock cube into a measuring jug and pour in 800ml hot water. Stir to dissolve the stock cube.

4. Add a splash of stock to the pan – around 100ml. Cook, stirring once or twice, till the rice has absorbed the stock. Add another large splash of stock to the pan and repeat, cooking till the stock is absorbed. Continue till you have around 200ml stock left. This should take around 20-25 mins. While the risotto is cooking, roughly chop the wild garlic leaves.

5. Add the remaining stock to the pan. Spoon in half of the goat’s cheese and add the wild garlic leaves. Squeeze in a little juice from the lemon. Stir to mix, taste and add more salt or pepper or lemon juice, if needed.

6. Tip the rocket into a bowl and squeeze over a little more lemon juice. Toss to coat the leaves. Spoon the risotto into a couple of shallow bowls and top with the remaining goat's cheese. Serve with the rocket on the side.