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Gordon Ramsay’s baked courgette & wild mushroom risotto

Gluten free • 1 hr and 15 mins to make • Serves 4

Produce

3 Basil, sprigs
4 Courgettes
2 Garlic cloves, large
200 g Mushrooms, wild

Canned Goods

550 ml Vegetable/chicken stock

Condiments

1 squeeze Lemon juice

Pasta & Grains

200 g Risotto rice

Baking & Spices

1 Sea salt and freshly ground black pepper

Oils & Vinegars

2 tbsp Olive oil

Dairy

2 tbsp Parmesan

Beer, Wine & Liquor

100 ml White wine, dry
Lydia Cross
Lydia Cross • 2 years ago

Mushroom Risotto