James Tanner cooks a vegetarian courgette, lemon and mascarpone risotto dish on Lorraine.
The ingredients are: 300g arborio risotto rice, 180g frozen garden peas, 100g shelled broad beans, 1 large courgette, cut into 3 cm thick slices, 150g mascarpone, 170ml dry white wine, 1 1/2 pint of hot vegetable stock, 1 finely chopped onion, 2 cloves of garlic, 2 tbsp vegetable oil, 1 tbsp extra virgin olive oil (optional), 1 rocket, Zest of 1 lemon, 1 x tbsp shredded mint and 60g shaved parmesan (or goats cheese).
To prepare the dish, heat a nonstick pan on the hob, add a splash of vegetable oil and sauté the garlic and onion for 1 minute. Add the rice and stir to coat the grains all over.
Add the white wine and simmer for around 3 minutes until it reduces by half, then slowly add a pint’s worth of the hot stock a little at a time and cook gradually.
Heat a griddle pan or nonstick frying pan, oil the courgette and roast for around three minutes turning the slices until slightly coloured and softened.
Set up a blender and spoon in a ladle amount of the hot vegetable stock, add half of the frozen peas, then blitz together and finally pass this mixture through a fine sieve. Add this to the cooked rice in the frying pan and stir.
To this mixture add the mascarpone, broad beans, mint, lemon zest and the remaining whole frozen peas and cook for a further minute. Loosen the mixture with any remaining hot stock, season to taste and spoon into warm serving bowls.
Take the roasted courgette slices and scatter over the risotto, drizzle with extra virgin olive oil and finish with rocket and shaved parmesan cheese or crumbled goats cheese as an alternative.