Creamy Tomato and Courgette Risotto
Arborio Rice - 250g (8.8 oz)
Low Salt Vegetable Stock - 700ml
Fresh Tomatoes - 200g (7.1 oz)
Courgette - 1, small
Onion - 1
Basil - 2/3 bunch
Italian Hard Cheese - 50g (1.8 oz)
Add the oil or butter in a pan over a medium heat, add the tomatoes and garlic, cook for 5 minutes.
Add the risotto rice and toss with the tomatoes and garlic for 1 minute.
Add the low-salt vegetable stock (all in one go is fine!), the nutritional yeast
fusing) and the grated courgette, then cook for 20 minutes over a low heat,
Stirring regularly. You may wish to add a little extra water and cook for another
5 minutes if you would like it softer,
Remove from the heat, stir through the mascarpone, tear in the basil leaves and
add a little black pepper to finish.
You could add finely chopped basil leaves or just add basil leaves to your own portion at the end. You could add a squeeze of lemon.
Or, just serve as it is! Whatever works for your family.