Easy meal #5 : mint & courgette risotto
This recipe is inspired by a great lunch I had with my husband at Rose Bakery’s, in Paris. I’ve tried to make quite the same recipe but with my own ingredients and measurements.
- 120 g Arborio rice
- 80 g Parmesan cheese
- 25 g butter
- 1/2 white oignon
- 2 small courgettes
- 20 fresh mint leaves
- 20 baby spinach leaves
- Salt and pepper
Slice the courgettes into dices et cook them with olive oil for 5 minutes.
Meanwhile, melt the butter in a pan, slice the oignon and fry it for about 3 minutes. Pour in the rice and fry it for 3 minutes also. Then add 1 glass of water and let cook the rice on a low heat for about 25 minutes. You can add a supplement of water while the rice is cooking if necessary in such a way that the rice is still smooth and creamy at the end.
Then, you can add the grated Parmesan cheese, pepper and salt (if you want to). Just before serving, add the courgettes, the fine-cut mint leaves and the baby spinach leaves.
Delicious to eat when it’s hot… or going cold!
Please, let me what you think of this recipe! It’s always good to read your comments!
Have a nice day!