Late-summer lamb, tomato and tamarind stew

vegetable or

butter 30g

baby courgettes 200g (about 5-6), thickly sliced on the diagonal

olive oil 2 tbsp

shallots 1 long or 2 round, finely chopped

garlic 1 clove, crushed

risotto rice 150g

dry white wine a small glass

mint a handful of leaves, chopped

lemon Ω, zested and juiced

parmesan 30g, finely grated, plus extra to serve

• Keep the stock in a pan on a low simmer.

• Melt half the butter in a deep, wide frying pan. Fry the courgettes with some seasoning on both sides until lightly golden. Scoop out and drain on kitchen paper. Wipe out the pan.

• Heat 2 tbsp of olive oil in the same pan, then gently cook the shallots and garlic for 6-8 minutes or until beginning to soften. Stir in the rice and heat through for a minute. Pour in the wine and bubble, stirring until it evaporates. Add the stock a ladleful at a time, allowing the liquid to be absorbed before adding more. Keep adding stock until the rice is tender with a tiny bit of bite left.

• Stir in the courgettes and let them heat through for a minute. Add the mint and stir into the rice with the lemon juice and zest, parmesan, remaining butter and a final ladleful of stock. The risotto should be creamy and oozy rather that stiff, so add extra stock accordingly. Put on a lid and leave to sit for a few minutes, then serve in warm bowls with extra cheese, if you like.

PER SERVING (3) 450 KCALS | FAT 19.9G

SATURATES 8.7G | CARBS 43.2G | SUGARS 2.3G

FIBRE 2.9G | PROTEIN 15.5G | SALT 2.1G

BIRRIFICIO ANGELO PORETTI NO 4

Creamy risotto needs a crisp, light beer, and the fruity notes in this lager-style beer are a good match with the parmesan. Serve chilled for a simple summery meal.