Ingredients

The following ingredients have 4 Servings
  • 14 oz (400g) arborio rice
  • 4 3/4 cups (1.1 litres) chicken stock
  • 1 white onion (, finely chopped)
  • 4 tbsp tomato paste
  • 1 tbsp mascarpone
  • 1 tbsp olive oil
  • 3 garlic cloves (, finely chopped)
  • 1 large zucchini
  • salt and pepper (, to season)
  • 1 tsbp Parmesan (, freshly grated)

Instruction

  • In a large deep saucepan under a medium heat add 2 tsp of olive oil and sauté the onion for 2-3 minutes. Meanwhile cut your courgette in half lengthways then cut into slices. Add the courgette to the pan and fry for 1 minute. Add the rice and garlic and stir to stop it sticking just for a few seconds.
  • Add a few ladles of chicken stock and continue to stir until the rice starts to absorb the stock. Add the tomato paste and continue adding the stock a ladle at a time, allowing the rice to absorb the stock each time whilst constantly stirring.
  • When there are just a couple ladles of stock left add the mascarpone, salt, and pepper to taste, then the remaining ladles of stock as before and stir until it reaches a nice creamy consistency but not too sticky. Add the parmesan, stir and serve.