These stuffed courgettes are a delight, as well as being nutritious and easy to make. They are meatless and the parmesan gratin makes the combination very balanced.
Productos con los que prepararla
Ingredients
- 2 medium courgette
- 1 small onion
- 1 medium carrot
- 1 clove of garlic
- 55 ml of olive oil
- 125 g of mushrooms
- 175 g of arborio rice
- 75 ml white wine
- 400 ml of poultry stock
- 25 g unsalted butter
- 40 g grated Parmesan
- Salt
- Pepper
Instructions
- Cut the courgettes into 10 cm pieces and carefully empty their flesh. They should be left as bowls which we will then fill with the risotto.
- Put these courgette bowls in the microwave for 10 minutes at maximum power until they lose their stiffness. Time and power depend on each microwave.
- Put the blade accessory in the glass and add the courgette flesh, onion, carrot and garlic clove, peeled and cut into pieces. Program 35 seconds at speed 8 and close.
- Open the lid and use the spatula to push any residue that may have stuck to the walls of the glass. Remove the blade accessory.
- Insert the stir paddle accessory. Add 40 ml of olive oil and season to taste. Set 6 minutes at 120º C and speed 1. Close the glass.
- Open the Chefbot. Clean the mushrooms with a damp cloth, make not too small pieces and add. Set for a further 6 minutes at 100º C and speed 1. Close.
- Open, add the rice and the remaining 15 ml of oil. Set for 3 minutes at 100º C and speed 1. Close and end the cycle.
- Add the 75 ml of white wine. Set for 18 minutes at 100º C, speed 1, and close. After 3 minutes of the 18, add the 400 ml of poultry stock and salt to taste.
- Open the lid and check that the rice is ready. Add the chopped butter and the grated parmesan. Butter (stir) with the spatula.
- Grill in the oven.