Courgette and goat’s cheese lemony risotto

Serves: 4

This risotto recipe is delicious transformed into the cheesy cakes below, but it might be hard not to eat it all in one sitting!

You will need:

✽ 2tbsp oil ✽ 30g butter ✽ 1 large onion, diced ✽ 3 courgettes, diced ✽ 2 cloves of garlic, chopped ✽ 500g Arborio risotto rice ✽ 200ml white wine ✽ 1.5ltr vegetable stock ✽ 2 lemons, juice and zest ✽ 125g soft goat’s cheese, crumbled ✽ 50g Parmesan

How to do it

1 Heat the oil and 15g butter in a large heavy-based pan. Add onion and courgettes and cook gently, stirring, for 10 mins. Add garlic and cook for another 3 mins until softened, but not coloured.

2 Add the rice and stir well. Pour in all the white wine and cook over a low heat, stirring, until absorbed. Add a ladleful at a time of hot vegetable stock, stirring, allowing each one to be absorbed before adding the next.

3 After about 20-25 mins, when the rice is cooked but still has some bite, stir in the lemon juice, zest and goat’s cheese. Reserve half the mixture. Stir 15g butter and 50g grated Parmesan through the rest and serve.

Calories: 544 FAT: 24g sat F at: 13g Cost per serving: £1.47