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Courgette And Asparagus Risotto With Pine Nuts, Basil, Mint And Lemon... - Claire Justine
Fancy trying this courgette and asparagus risotto with pine nuts, basil, mint and lemon recipe out? Serves 6 How To Make A Courgette And Asparagus Risotto With Pine Nuts, Basil, Mint And Lemon: You will need : 6 tbsp extra virgin olive oil 450 g medium courgettes, thinly sliced 400 g fresh asparagus spears, tough stalks removed, cut into 2.5 cm lengths 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1.2 litres chicken or vegetable stock 400 g risotto rice (Arborio or Carnaroli) Zest and juice of 1 lemon 1 tbsp finely sliced mint 1 tbsp finely sliced basil 50 g pine nuts, toasted Salt and freshly ground black pepper Finely grated Parmesan, to serve When testing this recipe, my sons agreed that courgette is actually very good! The secret is to sauté the vegetables until al dente, and no further, to retain their bright green colour and bite. How To Make: Heat the olive oil in a large frying pan and quickly sauté the courgettes, seasoned with salt and pepper, until just tender. Transfer to a bowl with a slotted spoon. If needed, add another 1–2 tablespoons of olive oil to the pan, and sauté the asparagus …