Home > Recipes & Trends > Italian > Cheddar & courgette risotto
  • Serves: 4


    • 2 tbsp plus extra for drizzling olive oil

    • 5 spring onions, sliced

    • 2 garlic cloves, crushed

    • 400G orzo pasta

    • 2 courgettes, sliced

    • 1 litre vegetable stock, hot

    • 150g Orkney White Mature Cheddar, grated

    • 1 lemon, zested and juiced

    • small bunch fresh basil

    • small bunch rocket

  • Method

    • 1 Heat the olive oil in a large shallow pan. Stir in the spring onion and garlic and sweat for 5 mins. Add the orzo and courgette and stir to coat in the olive oil before pouring over 800ml of the hot stock.

    • 2 Simmer for 10 mins, stirring occasionally to prevent the orzo from sticking. Add the remaining stock if needed.

    • 3 Take off the heat and sprinkle over 100g of the Orkney cheddar. Stir until the cheese melts. Squeeze over the lemon juice and add the lemon zest along with the basil and rocket. Finish with a drizzle of olive oil and the remaining cheese.

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  • Recipe Inspiration

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