Name: Courgette risotto
Total time: 50 min
Yield: 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

Courgette risotto with mint, lemon and parmesan

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.