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Courgette risotto

Name: Courgette risotto
Total time: 50 min
Ingredients: vegetable or chicken stock 900ml; butter 30g; baby courgettes 200g (about 5-6), thickly sliced on the diagonal; olive oil 2 tbsp; shallots 1 long or 2 round, finely chopped; garlic 1 clove, crushed; risotto rice 150g; dry white wine a small glass; mint a handful of leaves, chopped; lemon ½, zested and juiced; parmesan (or vegetarian alternative) 30g, finely grated, plus extra to serve

50 minutes
serves 2-3
Easy

A fresh and creamy risotto that puts baby courgettes in the limelight. It's also flavoured with mint, lemon and plenty of salty parmesan

By Janine Ratcliffe

Published: September 3, 2020 at 9:23 am

Try our courgette risotto recipe then check out our courgette soup, courgette curry, courgette frittata and more of the best courgette ideas.

Also enjoy more easy risotto recipes such as our vegetable risotto and pea and ham risotto,

Ingredients

vegetable or chicken stock 900ml
butter 30g
baby courgettes 200g (about 5-6), thickly sliced on the diagonal
olive oil 2 tbsp
shallots 1 long or 2 round, finely chopped
garlic 1 clove, crushed
risotto rice 150g
dry white wine a small glass
mint a handful of leaves, chopped
lemon ½, zested and juiced
parmesan (or vegetarian alternative) 30g, finely grated, plus extra to serve

Method

Step 1

Keep the stock in a pan on a low simmer.
Step 2

Melt half the butter in a deep, wide frying pan. Fry the courgettes with some seasoning on both sides until lightly golden. Scoop out and drain on kitchen paper. Wipe out the pan.
Step 3

Heat 2 tbsp of olive oil in the same pan, then gently cook the shallots and garlic for 6-8 minutes or until beginning to soften. Stir in the rice and heat through for a minute. Pour in the wine and bubble, stirring until it evaporates. Add the stock a ladleful at a time, allowing the liquid to be absorbed before adding more. Keep adding stock until the rice is tender with a tiny bit of bite left.
Step 4

Stir in the courgettes and let them heat through for a minute. Add the mint and stir into the rice with the lemon juice and zest, parmesan, remaining butter and a final ladleful of stock. The risotto should be creamy and oozy rather that stiff, so add extra stock accordingly. Put on a lid and leave to sit for a few minutes, then serve in warm bowls with extra cheese, if you like.