Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Courgette risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 2-3
Ingredients
- 900ml vegetable or chicken stock
- 30g butter
- 200g (about 5-6) baby courgettes, thickly sliced on the diagonal
- 2 tbsp olive oil
- 1 long or 2 round shallots, finely chopped
- 1 clove garlic, crushed
- 150g risotto rice
- a small glass dry white wine
- a handful of leaves mint, chopped
- ½ lemon, zested and juiced
- 30g parmesan (or vegetarian alternative), 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.
