courgette

Courgette Risotto

Ingredients

  • 400g risotto rice
  • 1 litre vegetable stock
  • 100ml olive oil
  • 8g salt (2g for the courgette puree)
  • 8 turns of black pepper
  • 1 bay leaf
  • 3 medium shallots peeled and finely diced
  • 6 cloves garlic finely chopped
  • 350ml white wine
  • 100ml pistachio oil
  • 1 tbsp chopped pistachios
  • 6 courgettes (2 for the courgette dice)
  • 2 inside of courgettes chopped finely
  • 1 clove garlic chopped finely
  • 25g butter
  • 50ml olive oil
  • 6g thyme
  • 75ml vegetable stock
  • 2 courgette flowers trimmed and opened
  • 10g crème fraiche
  • 5g grated parmesan
  • 8 Basil leaves ripped
  • 8 Basil leaves for garnish
  • A dash lemon juice