Gordon Ramsay’s baked courgette & wild mushroom risotto
Use Zucchini instead of courgettes - I would HIGHLY recommend using half of the suggested zucchini
- 4 courgettes
- Sea salt and freshly ground black pepper
- 2 large garlic cloves, peeled and thinly sliced
- A few basil sprigs, leaves only
- 2–3 tbsp olive oil, plus extra to drizzle
- A squeeze of lemon juice
- 550–600ml vegetable/chicken stock
- 200g risotto rice (Carnaroli or Arborio)
- 100ml dry white wine
- 200g wild mushrooms, cleaned and halved or sliced if large
- 2–3 tbsp freshly grated Parmesan
1. Heat the oven to 200°C/ gas mark 6 and line a large baking tray with foil.
2. Halve the courgettes lengthways and score the flesh in a criss-cross pattern. Arrange the cut side up on the tray. Season lightly and scatter over the garlic slices and basil leaves. Drizzle with olive oil and squeeze over a little lemon juice. Bake for 30 to 40 minutes until the courgettes are soft. Let them cool slightly, then roughly chop the flesh.
3. For the risotto, bring the stock to a simmer in a pan. Heat another medium saucepan and add a tablespoon of olive oil. Stir in the rice and cook, stirring, for a minute. Pour in the wine and let it bubble to reduce down until the pan is quite dry. Gradually add the stock, a ladleful at a time, stirring frequently. Let the rice absorb most of the stock in the pan before adding another ladleful.
4. When the rice is al dente, stir in the chopped courgettes and turn off the heat. Leave the risotto to stand for a few minutes.
5. Meanwhile, heat a wide frying pan and add one to two tablespoons of olive oil. Tip in the mushrooms, season and toss over a high heat for three to four minutes until they are golden brown and any moisture released has been cooked off. Add the mushrooms to the risotto, along with a little more boiling stock if you prefer a ‘wet risotto’. Stir in most of the Parmesan and adjust the seasoning.
6. Divide the risotto among warm plates and sprinkle over the remaining Parmesan.