4 small courgettes, heads removed and retained, flesh spooned out and retained.
Olive oil
50g of butter
Arborio rice, cooked for 7 minutes beforehand and left to stand
2 shallots, finely chopped
1 clove of garlic, finely chopped
75ml of white wine
75ml of vegetable stock
50g of Parmesan cheese
75ml of double cream
1 tablespoon of fresh basil, finely chopped
1 tablespoon of fresh mint, finely chopped
1 tablespoon of fresh parsley, finely chopped

METHOD

Remove the heads of the courgettes and slice away a little from the bottoms so that they can stand.

With a spoon, remove the flesh of the courgettes, cut into cubes and retain.

Rub a little olive oil inside the courgettes and roast in an oven at 150ºC for 15 minutes.

Melt the butter in a frying pan and cook the shallots, garlic and the flesh of the courgette until soft.

Add the rice and cook for a minute.

Gradually pour in the wine.

Gradually pour in the stock.

When the rice is nearly done cooking, pour in the cream and then add the herbs.

Turn off the heat and serve the risotto inside the warm courgette shells.

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