Courgette and Parmigiano risotto

Ingredients for 2 people:

• 150 g Carnaroli rice
• 3 medium courgettes
• 30-month-aged Parmigiano Reggiano
• vegetable stock (made with celery, carrot and onion)
• Menage a Trois – Emozioneolio extra virgin olive oil

Preparation:

1. Pour a drizzle of extra virgin olive oil into a saucepan and toast the rice for a few minutes over low heat.
2. Meanwhile, chop the courgettes and add them to the toasted rice.
3. Add the lightly salted stock a little at a time, stirring the rice with a ladle until each addition is fully absorbed and the rice is cooked.
4. When cooked, add plenty of Parmigiano and stir well to make the risotto creamy.
5. Serve with a drizzle of uncooked Menage a Trois blended extra virgin olive oil.
6. Enjoy!

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.