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Courgette

COURGETTE AND TOMATO RISOTTO WITH FRESH HERB DRESSING
Seves 1

4 tbsp olive oil
½ onion, finely chopped
1 courgette, chopped
200g/7oz basmati rice, cooked according to packet instructions and drained
75ml/2½fl oz white wine
300ml/10fl oz vegetable stock
55g/2oz canned cherry tomatoes
salt and freshly ground black pepper
3 tbsp chopped fresh mixed herbs (parsley, dill, chives, basil)

Heat half of the olive oil in a pan and gently fry the onion for 2-3 minutes, or until softened. Add the courgette and fry for another 3-4 minutes, or until the courgette is tender.

Stir in the cooked rice, pour in the wine and cook for 3-4 minutes to reduce the liquid slightly. Add the stock and tomatoes, season with salt and freshly ground black pepper and simmer for 4-5 minutes, or until the risotto is smooth and creamy.

In a small bowl, mix together the herbs with the remaining olive oil.

Spoon the risotto into serving bowls and drizzle around the herb dressing.


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  Weight Price   
Courgette
Courgette
0 kg £ 0.50 

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