Corn and Zucchini Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs zucchini
• 2clov garlic
• 300g corn kernels
• 1pcs vegetable stock cubes
• 100g marinated goat cheese
• 150g arborio rice
• 10g Tuscan seasoning
• 50g baby spinach leaves
• 625ml (2½ cups) boiling water

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Finely chop the zucchini. Crush or finely chop 2 garlic cloves. Drain and rinse the corn. Crumble the stock cubes into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Soften onion
   Pour 1 tbs oil from the marinated goat cheese into a medium saucepan and heat over medium heat. Cook the onion and garlic, stirring, for 3 mins or until softened. Add the rice and corn and cook, stirring, for 1 min or until well coated.
3. Step 3 — Cook risotto
   Add the stock and Tuscan seasoning to the rice mixture and bring to the boil, then reduce the heat to low and cook, covered, for 15 mins. Stir in the zucchini and cook, covered, for a further 5 mins or until most of the liquid is absorbed and the rice is almost tender. Remove from the heat. Stand, covered, for 5 mins.
4. Step 4 — Add spinach
   Add the spinach to the risotto and stir until wilted. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Coarsely chop the goat cheese. Divide the risotto among bowls, scatter over the goat cheese and enjoy!
6. Step 6 — Make it yours
   If you have kids who aren't keen on goat cheese, simply leave it out or replace with grated cheddar or parmesan if you have some on hand.

Allergens

Milch, Sulfit