Try our courgette risotto recipe then check out our courgette soup, easy risotto recipes and best courgette ideas.
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
