I shadowed a french chef once and he told me this was what he liked to cook for himself on the weekends. A risotto style pasta! I can confirm it is absolutely delicious! You definitely need to use the right pasta shape, I would avoid anything like linguine or spaghetti! I love it with courgette but you could really use anything you want!
Ingredients:
1 large courgette
1 shallot
4 cloves of garlic
175g dry pasta
175ml dry white wine
Roughly 500ml of veg or chicken stock
1 lemon
1 knob of butter
50g ish of Parmesan
Method:
Fry sliced courgette in a saucepan until caramelised on both sides, remove and set aside. Fry diced shallot in the same pan for a couple of minutes and then add in the minced garlic and dry pasta. Mix it all around for a minute or two and then add in the wine, let it bubble for a moment and when it has all been soaked up, pour in a bit of the stock. Keep stirring and once the stock has all been soaked up and in another ladle and cook as though you are cooking a risotto. Once the pasta is tender, stir through the butter and cheese and then add the courgette back in with a big squeeze of lemon. Serve immediately!