Chop the garlic, onion, celery stick, leeks and sauté in salted butter with the rosemary until softened, than add the rice and mix in for one minute. Pour in the wine and bring to the boil, pour in the stock and simmer until rice is nearly cooked. Meanwhile slice 2 thin slices lengthwise from the middle of the courgette and dice the rest, quarter the mushrooms and add both mushrooms and diced courgettes to the risotto stirring continuously. On a griddle pan grill the sliced courgette and leave on the side to garnish with. Once risotto is cooked through mix in the mascarpone and some of the almond. Serve the risotto neatly using a timbale and roll the grilled courgette around the rice, use the left almonds to sprinkle on the rice.

Serves 2

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