- Cook Time: 20 mins
- Serving: 3 - 4 Persons
Nutrition facts (per portion)
- Calories: 496
- Carbohydrate Content: 50g
- Fat Content: 23g
- Fiber Content: 4g
- Protein Content: 22g
- Saturated Fat Content: 12g
- Sodium Content: 1.4g
- Sugar Content: 4g
Creamy courgette risotto Recipe
Creamy courgette risotto is a Risotto recipe for 3 - 4 people, takes only 35 mins; recipe has butter, onion and courgette.
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
Instructions
- 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.