Ingredients
- 1 courgette (about 300g)
- 1 small onion
- 1 clove of garlic
- 1 handful of spinach
- 150 g arborio rice
- 2 knobs of butter
- 70 ml white wine
- 350 ml veg stock
- 50 ml double cream
- 1 zest of a lime
- 1/4 lime juice
- 2 tbsp grated Parmesan
- 1 salt and pepper
Step 1
PREPARE THE VEG
Peel and dice the onion and garlic. Fry in a saucepan with a shot of oil and knob of butter, until soft. In the meantime cut the courgette into chunks and fry off in another pan with some salt and pepper. You don’t want it be too mashy.
Step 2
COOK THE RICE
Add the rice to the onion and garlic, stir to coat all the grains. Zest in the lime, then squezze 1/4 of said lime. Splash in the wine and wait to absorb. Pour in the veg stock, I dissolved veg stock cube in some water, a little at a time, until it’s absorbed, repeat until it’s cooked and has the right consistency. This should take about 15-20 minutes and more or less 350ml of stock.
Step 3
FINISH OFF
When the rice has about 2-3 more minutes to cook, throw in the courgette and spinach. Take of off the heat. Stir in the cream, cheese and butter. Season with salt and pepper if needed. Serves 2-3. Enjoy!