Courgette Rice with Cheese Crisps

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Courgette Rice with Cheese Crisps
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
2
Ingredients
4 cups good quality vegetable stock
1 medium zucchini
2 Tbsps olive oil
2 cloves garlic cloves (crushed)
cup fresh peas (shelled)
¾ cup Snap pea (sliced into thin strips)
¾ cup Risotto
2 Tbsps butter
2 scallions (thinly sliced)
For the tuiles
2 cups Parmesan (grated)
How healthy are the main ingredients?
Parmesanolive oilgarlic clovezucchini

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and heat the stock in a saucepan.
2.
Fry the courgette in the oil for 5 minutes. Add the garlic, peas and mange tout and cook for 2 more minutes then stir in the rice.
3.
When it is well coated with the oil, add 2 ladles of the hot stock. Cook, stirring occasionally, until most of the stock has been absorbed before adding the next 2 ladles. Continue in this way for around 15 minutes or until the rice is just tender.
4.
Meanwhile, space out tablespoons of Parmesan on a large baking tray. Bake in the oven for 5 - 10 minutes or until lacy and golden brown. Leave the tuiles to set on the tray before removing with a palette knife.
5.
When the rice is just tender, stir in the butter and spring onions, then cover the pan and take off the heat to rest for 4 minutes. Season well with salt and pepper, then spoon into warm bowls and serve with the Parmesan tuiles.
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