1 Courgette, thinly sliced
 1 Shallot, sliced
 Salt & Pepper
 2 tbsp Butter
 2 Cloves of garlic, minced
 300 g Arborio rice
 2 Litres of chicken stock
 100 g Dubliner Mature White, grated
 1 Tin of sweetcorn, drained
 Chopped parsley, to serve
1

Drizzle a large baking tray with a bit of oil then arrange sliced courgette in a single layer on the tray, drizzle with a little more oil then sprinkle lightly with salt.

2

Cook under a hot grill until browned, about 3-5 minutes. Remove from the oven and set aside.

3

Heat a large saucepan over medium heat then add a drizzle of oil. Once hot, add the sliced shallot with a light seasoning of salt and pepper and cook until onion has softened.

4

Add the butter and garlic, then stir until butter has melted.

5

Add the Arborio rice, stirring it to coat with the butter, and cook for 2-3 minutes.

6

Meanwhile, bring the chicken stock to a simmer in a separate pot. Once bubbling, add the hot stock to the rice, 1 ladle at a time, continuously stirring the rice. Only add the next ladle of stock once the rice has absorbed the liquid in the pan. (Keep the stock at a simmer throughout this process.)

7

Continue this until all of the stock has been added and the risotto is creamy.

8

Add ¾ of the grated Dubliner Mature White, stirring it through the risotto to melt, then add the drained sweetcorn and grilled courgette, gently folding through the risotto.

9

Taste for seasoning and add salt or pepper if needed, then serve risotto straight away with a bit more Dubliner Cheese and chopped parsley to garnish.

Ingredients

 1 Courgette, thinly sliced
 1 Shallot, sliced
 Salt & Pepper
 2 tbsp Butter
 2 Cloves of garlic, minced
 300 g Arborio rice
 2 Litres of chicken stock
 100 g Dubliner Mature White, grated
 1 Tin of sweetcorn, drained
 Chopped parsley, to serve

Directions

1

Drizzle a large baking tray with a bit of oil then arrange sliced courgette in a single layer on the tray, drizzle with a little more oil then sprinkle lightly with salt.

2

Cook under a hot grill until browned, about 3-5 minutes. Remove from the oven and set aside.

3

Heat a large saucepan over medium heat then add a drizzle of oil. Once hot, add the sliced shallot with a light seasoning of salt and pepper and cook until onion has softened.

4

Add the butter and garlic, then stir until butter has melted.

5

Add the Arborio rice, stirring it to coat with the butter, and cook for 2-3 minutes.

6

Meanwhile, bring the chicken stock to a simmer in a separate pot. Once bubbling, add the hot stock to the rice, 1 ladle at a time, continuously stirring the rice. Only add the next ladle of stock once the rice has absorbed the liquid in the pan. (Keep the stock at a simmer throughout this process.)

7

Continue this until all of the stock has been added and the risotto is creamy.

8

Add ¾ of the grated Dubliner Mature White, stirring it through the risotto to melt, then add the drained sweetcorn and grilled courgette, gently folding through the risotto.

9

Taste for seasoning and add salt or pepper if needed, then serve risotto straight away with a bit more Dubliner Cheese and chopped parsley to garnish.

Notes

Cheesy Sweetcorn & Courgette Risotto