I love italian food, it is the only other cuisine than English that I would happily eat every day. Due to often experiencing gluts of courgettes my blog features quite a large numbers of curcubit recipes, this is another. Another one of my vices is creamy sauces and this is a recipe were you get that creamy mouth feel without the addition of large volumes of double cream. I have used creme fraiche to reduce the fat level even further.
Ingredients
- cubed pancetta or streaky bacon
- courgette - cubed
- small onion - finely chopped
- clove of garlic- crushed or finely chopped
- 175g risotto rice
- chicken stock
- white wine
- thyme
- creme fraiche
- parmesan - finely grated
- olive oil
Method
- Heat the olive oil in a large frying pan
- fry the onion, garlic and bacon for about 3 minutes
- add your courgette to the pan and stir
- now add the risotto rice to the pan, sprinkle with thyme
- add some of your chicken stock and wine, simmer and keep stirring
- keep adding stock / wine until the rice is soft but is al dente
- add creme fraiche to taste
- serve topped with grated parmesan
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