Risotto With Courgette and Wild Herb Salad

Ingredients (serves four):

300g risotto rice
3 shallots
2 tbsp. butter
200ml dry white wine
Approx. 1 litre of hot vegetable stock
150g Parmigiano-Reggiano  

400g medium-sized courgettes
60g pine nuts
6 handfuls of fresh, mixed wild herb salad (approx. 250
g)
1 small bunch of fresh herbs
Olive oil
1 lemon
Salt and freshly ground pepper

Method

Thoroughly wash and pat dry the courgettes, wild herb salad, lemon and herbs. Peel and finely dice the shallots. Lightly braise in a STAUB Braiser with Chistera Drop Structure (26 cm) with 1 tbsp. butter and a dash of olive oil until translucent.

Add the risotto rice and sweat briefly while continually stirring. Deglaze with the white wine and allow to boil almost completely away. Add around 2 ladles of hot vegetable stock and gently simmer and reduce over a low heat. Keep occasionally stirring the risotto.

Add more stock when the stock is almost completely boiled away. Repeat this process until the rice is cooked and still lightly al dente and has the typical pulpy risotto consistency (usually takes 25–30 minutes). 

In the meantime, thinly slice the courgettes lengthwise. Use a second STAUB Braiser with Chistera Drop-Structure or a large Staub cast-iron pan to heat a little olive oil and briefly sear the courgette slices on both sides for 1–2 minutes.

Season with salt and pepper. Briefly roast the pine nuts in a small pan

Remove the risotto from the hob shortly before it‘s ready and add 2 handfuls of wild herb salad and the plucked herbs (both previously lightly chopped). Stir 120g freshly grated Parmesan and 1 tbsp. cold butter into the risotto. Season to taste with salt and pepper.

Arrange the risotto with the fried courgette slices on plates and place a handful of wild herb salad on each. Then finely grate a little lemon peel and drizzle a little lemon juice and olive oil over each serving. Serve and enjoy with the remaining, finely flaked, Parmesan and roasted pine nuts!

Shop The Product Used To Make The Recipe

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STAUB 28cm Round Cast Iron Sauté Pan With Chistera Lid Graphite Grey

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ZWILLING Y-Peeler

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STAUB Black Silicone Cooking Spoon

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ZWILLING 16cm Slicing Knife

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