Olive Magazine
Courgette risotto with mint, lemon and parmesan

Courgette risotto

Published: September 3, 2020 at 9:23 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2-3

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal450
fat19.9g
saturates8.7g
carbs43.2g
sugars2.3g
fibre2.9g
protein15.5g
salt2.1g
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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, pumpkin risotto and pea and ham risotto,

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.

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