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RECIPES
| Calories | 92,5 Kcal |
| Fat | 2,4 g |
| of which saturated fat | 1,4 g |
| Carbohydrates | 12,7 g |
| of which sugar | 1,2 g |
| Proteins | 3,8 g |
| Salt | 1,1 g |
| Calories | 92,5 Kcal |
| Fat | 2,4 g |
| of which saturated fat | 1,4 g |
| Carbohydrates | 12,7 g |
| of which sugar | 1,2 g |
| Proteins | 3,8 g |
| Salt | 1,1 g |
Heat the oven to 200ºC and heat the broth: 500ml of water per stock cube. Cut the shallots into quarters (lengthwise). Chop the garlic and cut the lemon in half. Heat a dash of oil in a frying pan. Sauté the garlic and chopped courgette core, 1-2 min. Meanwhile, in another frying àm, sauté the laminated courgette until it has softened and released a little liquid. When the risotto is done, turn the heat off. Heat the oven to 200ºC and heat the broth: 500ml of water per stock cube. Cut the shallots into quarters (lengthwise). Chop the garlic and cut the lemon in half. Heat a dash of oil in a frying pan. Sauté the garlic and chopped courgette core, 1-2 min. Meanwhile, in another frying àm, sauté the laminated courgette until it has softened and released a little liquid. When the risotto is done, turn the heat off. Cooking step by step
Before starting:
The shallots:
Put them in aluminum foil and form a “bowl”.
Add balsamic vinegar, a dash of oil and salt.
Bake in the middle of the oven for15-20min. 
Mise en place:
With a peeler, make “sheets” of courgette until you reach the seedy center.
Chop the center of the courgette into thin pieces. 
Let's start the risotto:
Add the rice and sauté 1-2 more minutes.
At medium heat, add broth, 1 dl at a time, and stir until the rice has absorbed the liquid. Repeat until you have the rice ‘al dente’; 25-30min. 
The courgette sheets:
Season with salt and pepper.
Remove from the heat and squeeze the lemon over it. 
The finishing touch:
Season with salt and pepper.
Add parmesan and caramelised shallots.
Serve with the laminated courgette. Cooking
step by stepBefore starting:
The shallots:
Put them in aluminum foil and form a “bowl”.
Add balsamic vinegar, a dash of oil and salt.
Bake in the middle of the oven for15-20min. Mise en place:
With a peeler, make “sheets” of courgette until you reach the seedy center.
Chop the center of the courgette into thin pieces. Let's start the risotto:
Add the rice and sauté 1-2 more minutes.
At medium heat, add broth, 1 dl at a time, and stir until the rice has absorbed the liquid. Repeat until you have the rice ‘al dente’; 25-30min. The courgette sheets:
Season with salt and pepper.
Remove from the heat and squeeze the lemon over it. The finishing touch:
Season with salt and pepper.
Add parmesan and caramelised shallots.
Serve with the laminated courgette.
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