• Since i pretty much feel like a beached whale at the moment and because i’m on bed rest, The Captain has been picking up a lot of the slack at home. And he’s really good at it. He’s cleared out all the kitchen cupboards and chucked loads of things, we have a bunch of stuff for sale on Gumtree (confession: we’re in a race to see who sells the most by the end of the week) and he’s been cooking up a storm. He doesn’t cook often, but when he does it’s with gusto and always something that i wouldn’t make – so far so fabulous! So, on the weekend when he decided to make this mushroom, courgette, basil and Parmesan risotto i couldn’t have been happier. Risotto is one of my favourite dishes but is such a shlep to make – standing and stirring for yonks – i’m far too impatient for that! Anyway, he tackled this recipe which is by Gordon Ramsay and it is FANTASTIC!! So ridiculously delicious and moreish and perfect for a lazy Saturday night spent at home. I can’t recommend it enough and it will definitely wow your guests. The recipe is below.



    •    4 courgettes
    •    Sea salt and freshly ground black pepper
    •    2 large garlic cloves, peeled and thinly sliced
    •    A few basil sprigs, leaves only
    •    2-–3 tbsp olive oil, plus extra to drizzle
    •    A squeeze of lemon juice
    •    550-–600ml vegetable/chicken stock
    •    200 g risotto rice (Carnaroli or Arborio)
    •    100 ml dry white wine
    •    200 g wild mushrooms, cleaned and halved or sliced
    •    2–-3 tbsp freshly grated Parmesan

    •    Heat the oven to 200°C and line a large baking tray with foil.
    •    Halve the courgettes lengthways and score the flesh in a criss-cross pattern. Arrange the cut side up on the tray. Season lightly and scatter over the garlic slices and basil leaves. Drizzle with olive oil and squeeze over a little lemon juice. Bake for 30 to 40 minutes until the courgettes are soft. Let them cool slightly, then roughly chop the flesh.
    •    For the risotto, bring the stock to a simmer in a pan. Heat another medium saucepan and add a tablespoon of olive oil. Stir in the rice and cook, stirring, for a minute. Pour in the wine and let it bubble to reduce down until the pan is quite dry. Gradually add the stock, a ladleful at a time, stirring frequently. Let the rice absorb most of the stock in the pan before adding another ladleful.
    •    When the rice is al dente, stir in the chopped courgettes and turn off the heat. Leave the risotto to stand for a few minutes.
    •    Meanwhile, heat a wide frying pan and add one to two tablespoons of olive oil. Tip in the mushrooms, season and toss over a high heat for three to four minutes until they are golden brown and any moisture released has been cooked off. Add the mushrooms to the risotto, along with a little more boiling stock if you prefer a ‘wet risotto’. Stir in most of the Parmesan and adjust the seasoning.
    •    Divide the risotto among warm plates and sprinkle over the remaining Parmesan.

    • 200 degrees to roast the courgettes and garlic is way hot – you run the risk of scorching them, so either roast for a shorter period or at a lower heat
    • We used half Shitake and half Portobellini mushrooms


    Oh, here is the pic of the recipe from the cookbook…



  • 5 Comments to “The Captain’s Rocking Risotto”

    1. Colleen on

      Looks delicious – hats off to the Captain!

    2. Lois Carol Wessels on

      Will definitely try it soon – thank you

    3. Yvonne on

      mmm sounds delicious!

    4. Sally on

      Can’t wait to try this. Can I check: is the amount of Parmesan correct? I think I may chuck in a load more than this as I like a cheesy risotto.

    5. lameez on

      Sounds delicious

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