Courgette Mascarpone Risotto

Soft, golden courgettes disappear into this risotto, making it incredibly creamy before you've even added the mascarpone. A little miso gives the whole thing much more depth without needing lots of other ingredients.

2 · 30 minutes

ingredients

• 2 courgettes, coarsely grated
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 180g risotto rice
• 1 teaspoon of brown rice miso paste
• 1 vegetable stock cube, mixed with 600ml boiling water
• 150g mascarpone
• Olive oil
• Salt

method

1. Place a large frying pan over a medium-high heat and add a generous drizzle of olive oil.
2. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for a further minute, stirring.
3. Add the grated courgette and a pinch of salt. Cook for 8 to 10 minutes until the courgette has lost most of its water and is beginning to turn golden.
4. Add the risotto rice and miso and stir for a minute.
5. Start adding the stock, bit by bit, stirring regularly and waiting until most of the liquid has been absorbed before adding the next.
6. Continue for about 18 minutes until the rice is tender but still has a little bite.
7. Turn off the heat and stir through most of the mascarpone. You want the risotto to be loose and creamy rather than thick.
8. Spoon into bowls and serve immediately.