Baked Courgette & Goat's Cheese Risotto
with Walnut Pesto and Rocket
Our Baked Courgette & Goat's Cheese Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Courgette
(May contain Celery)
1
Garlic Clove
½
Lemon
175
Risotto Rice
15
Cider Vinegar
(Contains Sulphites)
20
Vegetable Stock Paste
(Contains Celery)
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
40
Wild Rocket
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75
Goat's Cheese
(Contains Milk)
Not included in your delivery
2
Olive Oil
450
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Fill and boil your kettle. Halve, peel and chop the onion into small pieces. Trim the courgette then halve lengthways. Slice widthways roughly 1cm thick. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). Add the onion to the pan and cook until soft, 4-5 mins. Add the garlic and cook for 1 min, then stir in the risotto rice and cook until the edges of the rice are translucent, 1 min. Add the cider vinegar and allow it to evaporate before adding the boiled water (see ingredients for amount) and veg stock paste. Stir well to combine and season with salt and pepper.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. Meanwhile, roughly chop the walnuts and finely chop a quarter of the rocket. Pop into a bowl with the hard Italian style cheese and olive oil (see ingredients for amount) then season with pepper. Mix together then set aside.
Put a large frying pan on medium-high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins. Turn only occasionally - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper then transfer to a bowl.
Once your risotto is ready, remove it from your oven. Preheat your grill to high. Stir your lemon zest, courgette and rocket pesto into your risotto (add a splash of water if it's a bit thick). Season to taste with salt and pepper if needed. Crumble the goat's cheese over the top of the risotto and pop it under your grill until the cheese has browned, 4-5 mins.
Meanwhile, pour a drizzle of olive oil into a medium bowl. Add a squeeze of lemon juice and season with salt and pepper. Mix together, then add the remaining rocket and toss to coat. Once cooked, serve the risotto in bowls with a handful of rocket on top. Enjoy!
