Go Back
Print
Smaller
Normal
Larger
Print Recipe
Black risotto with courgettes, goats cheese, herbs and edible flowers
Soak overnight before cooking.
Course:
Main Course, Starters
Cuisine:
Italian, Risotto
Keyword:
Black rice, Goats cheese, Risotto
Ingredients
3
tbsp
olive oil
2
courgettes, sliced finely
320
g
black risotto rice
glass
white wine
1.2
litres
of hot vegetable stock
bunch
herb of your choice
knob
butter
150
g
soft goats cheese, sliced
5
edible flowers such as wild fennel to decorate
ground black pepper
Instructions
Heat up the olive oil and fry the courgettes
Add the risotto rice, then the white wine
Gradually add the hot stock until each spoonful is absorbed. Keep stirring.
Add a herb of your choice such as parsley, coriander, thyme, marjoram, tarragon, basil
Stir in a big knob of butter
Decorate with sliced goats cheese, edible flowers and black pepper