Courgette Risotto

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500g (1lb 2oz) courgettes

2-3 tbsp olive oil

1 small onion/2 shallots

2 cloves garlic

Salt & freshly ground pepper

250g (9oz) risotto rice

1 wineglassful white wine

750ml (275fl oz) warm stock

3 tbsp chopped fresh parsley

2-3 tbsp grated parmesan (optional but would recommend)

1.       Prepare the courgettes by topping and tailing them, but leave the skins on. Grate them coarsely.

2.       Heat the oil in a heavy-bottomed pan and add the chopped onion/shallot and garlic. Cook them for a few minutes, then add the courgette and mix everything together well.

3.       Cook for about 5 minutes, making sure the vegetables don’t stick. Add plenty of freshly ground black pepper and a little salt.

4.       Add the rice, stirring so all the grains are coated. Leave it to cook for a couple of minutes, but do not allow it to brown.

5.       Add the wine and stir again. When it is mostly absorbed, adjust the heat to a low simmer. Add a couple of ladlefuls of stock and stir it in. When all the excess liquid has been absorbed , add a little more and keep doing this until the rice is done, which will probably take about 20 minutess. It should be slightly firm, not sloppy in texture. You may not need all the stock, or you may need a little extra liquid, in which case warm water will suffice.

6.       Add the finely chopped parsley and the parmesan if using. Cover the pan and leave it in a warm place for a few minutes for the flavours to develop, then serve.


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