This recipe works with globe or long courgettes. It’s a handsome starter, or you could serve the courgets on a bed of the left over risotto (you won’t fit it all back into the courgette!) for a full meal. I haven’t given exact measurements for the rice and stock as you can use your judgement depending on how much courgette flesh you have.
Ingredients (serves 4)
4 globe (round) courgettes, or 4 large long courgettes
1 onion, chopped finely
1 large garlic clove, chopped finely
Handful of fresh basil leaves, chopped roughly
Handful of risotto rice
Handful of grated hard cheese that is stringy when melted, e.g. emmental, gruyere, compte
1) Carefully scoop out the courgette flesh and chop for the risotto. Brush the shells with a little olive oil and bake for 20 minutes at 180 degrees C.
2) Meanwhile, sweat the onion and garlic with a slosh of olive oil. Once translucent, add the courgette flesh and the risotto rice. Cook for a minute, then add a ladle of vegetable stock. Keep cooking and adding stock a ladel at a time until the rice is tender. Season with pepper.
3) Stir the cheese and basil leaves into the rice, then stuff the mix back into the courgette shells. If you are using globe courgettes pop the ‘hats’ back on. Cook for another 10 minutes or so before serving.