Potted shrimp risotto recipe
 Grate the courgette - that way it just seems to melt into the risotto, flecking it green, so it doesn’t intrude and just adds a buttery-ness. 1 tbsp olive oil25g/1oz butter1 large onion, finely chopped2 garlic cloves, finely chopped1 large courgette, coarsely grated 1 lemon, zest only300g/10½oz risotto rice100ml/3½fl oz white wine or vermouth1.2 litres/2lb 11oz chicken or vegetable stock150g/5½oz potted shrimp (3 small pots)50g/1¾ oz Parmesanextra grating of nutmeg (optional)few basil leaves 1 tbsp olive oil 25g/1oz butter 1 large onion, finely chopped 2 garlic cloves, finely chopped 1 large courgette, coarsely grated 1 lemon, zest only 300g/10½oz risotto rice 100ml/3½fl oz white wine or vermouth 1.2 litres/2lb 11oz chicken or vegetable stock 150g/5½oz potted shrimp (3 small pots) 50g/1¾ oz Parmesan extra grating of nutmeg (optional) few basil leaves Method Heat the olive oil in a large pan with the butter. When the butter has melted and started to foam, add the onion and cook slowly over a gentle heat until soft and translucent. Add the garlic, courgette, lemon zest and rice. Stir until the rice is glossy.Turn up the heat and pour in the wine or vermouth. Leave it to bubble up for a minute until most of it has boiled off, then turn down the heat to a medium setting. Add a ladleful of the hot stock and stir continuously until it has all been absorbed. Repeat until you have added all the stock – by this time the rice should be creamy with a very slight al dente texture.Add the potted shrimp – it’s up to you how much of the butter on top of the shrimp you add. Tip in the cheese and beat vigorously. Taste and add an extra grating of nutmeg if you think it needs it, then stir in a few basil leaves. Serve at once. Heat the olive oil in a large pan with the butter. When the butter has melted and started to foam, add the onion and cook slowly over a gentle heat until soft and translucent. Add the garlic, courgette, lemon zest and rice. Stir until the rice is glossy. Heat the olive oil in a large pan with the butter. When the butter has melted and started to foam, add the onion and cook slowly over a gentle heat until soft and translucent. Add the garlic, courgette, lemon zest and rice. Stir until the rice is glossy. Turn up the heat and pour in the wine or vermouth. Leave it to bubble up for a minute until most of it has boiled off, then turn down the heat to a medium setting. Add a ladleful of the hot stock and stir continuously until it has all been absorbed. Repeat until you have added all the stock – by this time the rice should be creamy with a very slight al dente texture. Turn up the heat and pour in the wine or vermouth. Leave it to bubble up for a minute until most of it has boiled off, then turn down the heat to a medium setting. Add a ladleful of the hot stock and stir continuously until it has all been absorbed. Repeat until you have added all the stock – by this time the rice should be creamy with a very slight al dente texture. Add the potted shrimp – it’s up to you how much of the butter on top of the shrimp you add. Tip in the cheese and beat vigorously. Taste and add an extra grating of nutmeg if you think it needs it, then stir in a few basil leaves. Serve at once. Add the potted shrimp – it’s up to you how much of the butter on top of the shrimp you add. Tip in the cheese and beat vigorously. Taste and add an extra grating of nutmeg if you think it needs it, then stir in a few basil leaves. Serve at once.