Courgette Rice with Cheese Crisps
- 4 cups good quality vegetable stock
- 1 medium Zucchini
- 2 Tbsps olive oil
- 2 cloves garlic cloves (crushed)
- ⅔ 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)
Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and heat the stock in a saucepan.
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.
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.
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.
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.