This recipe comes from the New Covent Garden Soup Company’s – Soup & Beyond book. I can really recommend the Covent Garden cookbooks as I have a couple and so far all the recipes I’ve tried have always been delicious. They saved my bacon on Christmas Day when I had a soup disaster and found I had all the ingredients for the Lentil and Bacon soup in the cupboard!!
Anyway, back to the risotto. We were shopping at a local farm last weekend, at this time of year the local produce is amazing and they had some really great looking green and yellow courgettes so we bought a load and then weren’t sure what to make with them. Mid week Stewart was looking through the cookbooks trying to find inspiration and the Covent Garden book fell open at this page and he decided to test it out. It was simply divine! Really tasty! Matthew loved it too as he had a little bit for lunch the next day!
KAREN’S SPEEDY COURGETTE & BACON RISOTTO (Serves 2)
Preparation & Cooking Time – 25 minutes
INGREDIENTS
- 1 Tbsp Olive oil
- 2 Shallots, peeled and finely chopped
- 1 Clove of garlic, finely chopped
- 110g Streaky bacon, finely chopped (we used smoked bacon lardons)
- 175g Courgettes, finely sliced
- 175g Arborio rice
- 425ml Chicken stock
- 150ml White wine
- 2 Tbsp Double cream
- 2 Tbsp Parsley, finely chopped
- Parmesan shavings to serve
- Salt and pepper to taste
PREPARATION
- Heat the oil in a heavy bottomed pan, add the shallots, garlic and bacon. Sauté for 3-4 minutes.
- Add the courgettes and cook for a further 2-3 minutes.
- Add the rice and combine well, ensuring it is coated with the olive oil.
- Add the white wine and stock in small quantities stirring to incorporate each addition with the rice until it is plump with a slight bite.
- Stir in the double cream and the parsley, season to taste and serve immediately.
- Garnish as desired with parmesan shavings.