Courgettes Farcies au Risotto

Hello everybody, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Courgettes Farcies au Risotto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Courgettes Farcies au Risotto is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. They're nice and they look fantastic. Courgettes Farcies au Risotto is something which I have loved my whole life.

Many things affect the quality of taste from Courgettes Farcies au Risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Courgettes Farcies au Risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Courgettes Farcies au Risotto is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Courgettes Farcies au Risotto estimated approx 1h20 min.

To get started with this particular recipe, we have to first prepare a few components. You can cook Courgettes Farcies au Risotto using 11 ingredients and 15 steps. Here is how you cook it.

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Ingredients and spices that need to be Make ready to make Courgettes Farcies au Risotto:

1. 4 courgettes rondes
2. 1 oignon
3. 2 gousses d'ail
4. 1 bouillon cube
5. ciboulette fraîche
6. persil
7. 100 g riz à risotto
8. 45 g parmesan
9. sel / poivre
10. huile d'olive
11. 1 verre à moutarde de vin blanc

Instructions to make to make Courgettes Farcies au Risotto

1. 
2. Préchauffez le four à 190 degrés.
3. Lavez les courgettes rondes. Coupez le sommet, et à l'aide d'une cuillère, enlevez la chair et réservez-la dans un saladier.
4. Salez et poivrez à la fois la chair, et l'intérieur des courgettes.
5. Versez un filet d'huile d'olive à l'intérieur des courgettes évidées. Mettez-les au four pendant 10 min. Puis laissez- les refroidir le temps de préparer le risotto.
6. Hachez la chair des courgettes et remettez-la dans le saladier.
7. Hachez finement l'ail et l'oignon. Faites-les revenir dans une poêle huilée.
8. Ajoutez le riz cru et faites-le rissoler à feu vif. Ajoutez la chair des courgettes, puis recouvrez d'un verre de vin blanc.
9. Portez une casserole d'eau à ébullition, dans laquelle vous laisserez dissoudre le bouillon cube. Laissez à feu moyen.
10. Versez une louche de bouillon sur le riz puis mélangez. Remuez fréquemment, et versez une nouvelle louche quand le bouillon est absorbé par le riz. Le riz ne doit jamais devenir sec ni coller au fond de la poêle. Il deviendra peu à peu crémeux.
11. Ajoutez la ciboulette ciselée et le persil. Versez le parmesan râpé vers la fin de la cuisson et mélangez. Goutez le riz pour vérifier la consistance du riz ; si il est trop ferme ou si il croque sous la dent, rajoutez du bouillon.
12. Vous pouvez farcir les courgettes. Nous avons ici déposé une lamelle de tomate séchée au-dessus du riz.
13. Enfournez pendant 15 minutes, toujours à 190 degrés.
14. Servez, dégustez.
15. A présent régalez vous !
    Et n'oubliez pas, cuisinez à deux, c'est mieux !

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