Courgette Pesto And Goats Cheese Risotto Recipes

PESTO & GOAT'S CHEESE RISOTTO

Steps:

• Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
• Stir through the pesto and half the goat's cheese. Serve topped with the remaining cheese.

ZUCCHINI, PESTO AND GOAT CHEESE ROLL-UPS

Steps:

• Line cookie sheet with paper towels. Cut 5 thin lengthwise strips, each 1/4 inch thick, from each zucchini. Brush both sides of strips with oil. Sprinkle with salt and pepper.
• Heat grill pan or grill over medium-high heat. Place zucchini on grill pan, and cook 4 to 5 minutes or until zucchini is softened. Turn, and cook 2 minutes longer. Transfer zucchini to pan. Cool 5 minutes.
• Place 1 teaspoon cheese onto end of each zucchini strip. Top cheese with 1/2 teaspoon of the pesto and 1 basil leaf. Roll up, and secure with toothpick. Refrigerate at least 30 minutes until completely chilled.

COURGETTE & BROAD BEAN RISOTTO WITH BASIL PESTO

Steps:

• To make the pesto, crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the pine nuts and pound to a coarse paste, then tear in the basil and mint, pounding again until they've broken down. Stir in the oil and cheese, then taste for seasoning - add more cheese if you like.
• Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season with salt and pepper. Fry for 3-5 mins until the courgettes are golden and softened. Add the spring onions and lemon zest, and stir for a minute or two. Tip in the rice and stir to coat in the oil until translucent, about 2 mins.
• Pour in the wine, then cook for a couple of minutes until it's mostly evaporated. Add a ladleful of the stock and stir for a few minutes until it's absorbed. Continue adding a ladleful at a time for 20-30 mins, stirring continually, until all of the stock is absorbed.
• Stir in the blanched broad beans and flowers, if using, and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto. Any remaining pesto will keep chilled for up to two days.
• Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.

COURGETTE, PESTO AND GOATS CHEESE RISOTTO

Steps:

• Turn on the oven to approx 150' (Fan), place the tomatoes in an oven proof dish, drizzle over olive oil and season well with salt & pepper. Put the tomatoes in the oven.
• Fry the onions in olive oil for approx 5 mins. Once softened added the crushed garlic cloves and the risotto rice and season well with black pepper. Cook for a further minute then add a glug of the stock and stir.
• Heat a separate pan and fry the courgette until just browning. Meanwhile continue to stir the rice, adding more stock as the liquid is absorbed.
• Once the rice is cooked through, stir in the pesto, the lemon juice and a handful of Parmesan.
• Spoon a portion of the rice into a bowl. Arrange the goats cheese on top of this, followed by the courgette and finally the cherry tomatoes from the oven. Add a sprinkle of Parmesan and serve!

GOATS CHEESE AND ROASTED PEPPERS RISOTTO

Steps:

• Take the peppers and roast or grill them until the flesh is soft, the skin charred and they have a lovely smoky texture. Next put them into a food bag and seal tightly. As they cool the skin will become loose and be easy to peel off. Chop the flesh roughly and put to one side.
• In a saucepan, put olive oil, butter and the chopped onion and fry over a low heat until soft and translucent. While this is cooking, make up the stock, remembering to use boiling water.
• When the onions are cooked, stir in the risotto rice, making sure that it is becomes completely covered in oil. The grains should glisten. Allow the rice to toast for a couple of minutes and add the wine and a quarter of the hot stock. Stir and then bring the mixture to the boil, before reducing the heat so it bubbles contentedly.
• The secret to a good creamy risotto is to add the stock gradually, stirring the mixture occasionally until the liquid is absorbed and then adding some more. Continue in this way, until all the stock is used up and the grains still have a little bite to them.
• Finally stir in the desired combination of goats' cheese, roasted red peppers. Season to taste and transfer to a hot dish to serve.