Baked courgette and mushroom risotto

Serves 2

8 pp per person

This is from an old Gordon Ramsey book..... He used to be on my shouldn't but would list. (Remember that game Michelle??) but he's not anymore! 

Do you like Aubergine??? I don't ... I don't like the consistency and I have to say roasting the courgettes like this recipe specifies, means they have the same consistency and are mushy, soggy and not to my taste....... If you like Aubergine follow this recipe. If you don't just fry the courgettes, garlic and basil along with the mushrooms to retain a bit of bite!

Ingredients

2 courgettes

Seasoning

1 large clove garlic

Handful basil leaves

Drizzle of olive oil

Squeeze of lemon juice

300ml veg stock made with 1 cube

100g risotto rice

50ml dry white wine

Punnet chestnut mushrooms

1 tbsp low fat spread such as clover light

Optional parmesan  (I forgot to buy some otherwise I'd have used)

Method

1. Heat the oven to 200 degrees, slice the courgettes in halve lengthways, score in a cris cross pattern, splash with some olive oil, lemon juice, season and sprinkle the Basil leaves on top, place in the oven and bake for 35-40 minutes. Let them cool slightly and then roughly chop.

2. For the risotto, make the stock in a jug with boiling water. In a pan, spray with low fat oil spray and coat the rice. Pour in the wine, and let it bubble until it reduces down and is quite dry. Gradually add the stock,1 ladle at a time, stirring constantly. Let the rice absorb the stock before adding the next ladleful.  

3. When the rice is al dente (still with a little bite) stir in the chopped courgette, put the lid on, take off the heat and leave to rest. 

4. In a large frying pan, melt the butter and fry the mushrooms, season and cook over a high heat for about 3-4 minutes.  Mix the mushrooms with the risotto, stir in the parmesan and adjust seasoning if needed! 

5. Divide into 2 plates and enjoy!