Try our courgette risotto recipe then check out our courgette soup, easy risotto recipes and best courgette ideas.
For more veggie options, try our vegetarian risotto, vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.
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
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Step 1
Keep the stock in a pan on a low simmer.
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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.
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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.
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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.
Nutritional Information
- Kcals 450
- Fat 19.9g
- Saturates 8.7g
- Carbs 43.2g
- Sugars 2.3g
- Fibre 2.9g
- Protein 15.5g
- Salt 2.1g
