Risotto recipe for 3 - 4 people, takes only 35 mins; recipe has butter, onion, courgette, risotto, lemon, stock, parmesan, mascarpone, olive oil and pine nut.
Creamy courgette risotto
Course: Risotto
Servings
3 - 4
servings
Prep time
20 mins
Ingredients
- Parmesan: 25g parmesan (or vegetarian alternative), grated
- Olive Oil: splash of olive oil
- Onion: 1 small onion, finely chopped
- Courgette: 250g courgette, 140g coarsely grated, the rest diced
- Lemon: zest and juice 1 lemon
- Butter: 50g butter, plus 2 knobs more
- Pine Nut: 1 heaped tbsp toasted pine nuts
- Stock: 1.2l vegetable (or chicken) stock, kept hot on a low heat
- Mascarpone: 2 heaped tbsp mascarpone
- Risotto: 175g risotto rice
Directions
- Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
- Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.
- Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.
