Courgette Risotto
Ingredients
- 50 g butter
- 1 banana shallot, finely chopped
- 2 courgettes, 125-150 g each with one finely grated and t’other diced
- 3 cloves garlic, finely chopped
- 1 red chilli, with seeds and thinly sliced (optional)
- 300 g arborio rice
- 250 ml dry white wine
- 1 l vegetable stock (I used Knorr stock pots). Keep warm
- 1 lemon, juice and zest of
- 40 g Parmesan cheese, grated
- 100 g mascarpone
- Salt
- Ground black pepper
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