Gordon Ramsay's Baked Courgette & Wild Mushroom Risotto

stewshare.com

Katie

4 courgettes

Sea salt and freshly ground black pepper

2 large garlic cloves, peeled and thinly sliced

A few basil sprigs, leaves only

2 to 3 tbsp olive oil, plus extra to drizzle

A squeeze of lemon juice

550 to 600ml vegetable/chicken stock

200g risotto rice (Carnaroli or Arborio)

100ml dry white wine

200g wild mushrooms, cleaned and halved or sliced if large

2 to 3 tbsp freshly grated Parmesan

Directions at stewshare.com

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