Sat, 14 September 2024
Ingredients: serves 2
4 local organic courgettes, 2 grated, and 2 diced up evenly
85g gram flour
½ tsp garlic powder
½ tsp onion powder
½ tsp ras el hanout
½ tsp cumin powder
Pinch salt and pepper
½ lemon juiced
1 small onion diced small
Knob butter
Garlic clove minced
150 g risotto rice
75ml wine
600ml hot vegetable stock
100 g best quality goats’ cheese
Small bunch flat leaf parsley, dill and tarragon finely chopped.
Method:
Combine the grated courgette, spices, gram flour in a bowl and mix well and a squeeze of lemon juice to bring all the mix to a batter consistency and stir with a fork to remove any lumps.
Pre heat a small deep fat fryer to 170 c.
Place the diced courgette on a metal tray, drizzle with oil and roast for 5 minutes in the 190-c oven.
To start the risotto sweat the onion and garlic in a pan without colour for 2 minutes, and stir in the rice and coat the rice with the onions and butter, add the wine and simmer to reduce by half the volume and start to ladle the stock over a low heat into the rice every few minutes for 20 minutes or until the rice feels cooked and tender, and stir the roasted courgette through also.
The risotto should have a wet ish consistency and not stiff as when the cheese is added this will firm up, finish with the chopped herbs and also the torn goats cheese reserving some also for the top as garnish.
Spoon the courgette bhajis into the deep fryer and cook for 3 – 4 minutes until crispy and golden.
Spoon the risotto onto a warm plate and add the bhajis on top, crumble the goat’s cheese and finish with some lovely baby herbs torn over to add lovely freshness.
