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    Home » Recipes » Recipes

    23/05/2016 Dinner Recipes

    Courgette Risotto With Goat's Cheese and Prosciutto

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    This courgette risotto with goat's cheese and prosciutto is the perfect combination of creamy and salty. 

    Risotto is one of the first things I learned to make. I remember it was a mushroom risotto from one of Jamie Oliver's very early cookbooks. I think one of the Naked Chef ones (jeez that's a throwback huh?). Good old Jamie.

    I made it for my family and somehow this landed me the reputation of being a great risotto maker. Rather embarrassingly my parents like to bring it up regularly, especially when I was younger. Legit though, I'm pretty good at making risottos.

    Courgette Goats Cheese Risotto

    And I love eating risotto too. It's one of those perfect comfort foods that makes me feel all warm inside. Which is handy since it's been raining and miserable for the past few days.

    So this particular risotto - fresh courgette,creamy goat's cheese, salty prosciutto, fresh herbs, parmesan. Basically just a list of some of the best foods ever in a risotto right?

    I also ended up snacking (obviously) on some of the fried prosciutto off the board where I'd just chopped the basil and thyme and that combo is unreal. Fresh herbs = the best ever. Fresh basil = even more the best ever.

    Courgette Risotto With Goat's Cheese and Prosciutto

    What are your favourite risottos? I made this insane Roasted Sweet Potato Risotto from How Sweet Eats a few years ago for Christmas eve dinner - who would've thought to put sweet potato in a risotto though - pure genius right there!

    Make sure you top this with some extra basil or any other herbs you fancy. Also if you have any extra goat's cheese then sprinkle chunks on top, they'll turn into melty little pockets of cheese and will literally make your day, trust me.

    Courgette Risotto With Goat's Cheese and Prosciutto

    Courgette Risotto With Goat’s Cheese and Prosciutto

    This courgette risotto with goat's cheese and prosciutto is the perfect combination of creamy and salty.
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    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 4
    Author: Amy Fulwood

    Ingredients

    • 4 slices Proscuitto
    • 2 tablespoon + 1 teaspoon Olive Oil
    • 1.4 l Chicken Stock
    • 600 g Courgette chopped
    • 4 cloves Garlic sliced
    • Large pinch Chilli Flakes
    • 1 medium Onion chopped
    • 200 g Risotto Rice
    • 230 ml White Wine
    • 1 tablespoon Fresh Basil chopped plus more for topping
    • 1 tablespoon Fresh Thyme chopped
    • 2 medium Tomatoes cored seeded and chopped
    • 70 g Goat's Cheese chopped
    • Handful grated Parmesan

    Instructions

    • Heat the teaspoon of olive oil in a frying pan over a medium heat and then fry the prosciutto slowly until it has turned crispy. Remove from the pan and place on some kitchen towel to drain the excess fat. Once the prosciutto has cooled you can chop it ready to use for the finished dish.
    • In a large pot heat the rest of the olive oil over a medium high heat. Add the courgette and cook for 10 minutes until it has softened and browned slightly. Add the garlic and chilli flakes and cook for another minutes before adding the onion. Cook everything for another 5 minutes.
    • Add the rice and stir to coat. Then add the white wine and cook until nearly all the liquid is gone. Add the basil, thyme and a ladleful of stock. Wait for the stock to be absorbed and then add some more, continuing the process until all the stock has been used or until the rice is completely cooked. You may not need all the stock.
    • Once the risotto is finished remove it from the heat, stir in the goat's cheese and parmesan and serve topped with the prosciutto and extra chopped basil.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Courgette Risotto With Goat's Cheese and Prosciutto

    Wondering what to do with the leftover ingredients you’ve got from making this recipe?

    If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

    Any extra basil leaves can be used to top this cheesy one pot pasta. Leftover courgette can go in this super simple cougette and carrot stir fry. You could always add some prosciutto to this wild mushroom ragu in place of the bacon. And of course parmesan can be added to so many pasta dishes including this garlic pasta with roasted broccoli, chickpeas and chorizo!

    « Courgette & Carrot Stir Fry With Peanut Sauce
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    Reader Interactions

    Comments

    1. Alida @ Simply Delicious says

      May 26, 2016 at 6:38 am

      I love a good risotto and LOVE the idea of all these ingredients together. Yum!

      Reply

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    Hello! I’m Amy Fulwood. Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

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