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Creamy courgette risotto

Ingredients

  1. Step 1 50g butter, plus 2 knobs more
  2. Step 2 1 small onion, finely chopped
  3. Step 3 250g courgette, 140g coarsely grated, the rest diced
  4. Step 4 175g risotto rice
  5. Step 5 zest and juice 1 lemon
  6. Step 6 1.2l vegetable (or chicken) stock, kept hot on a low heat
  7. Step 7 25g parmesan (or vegetarian alternative), grated
  8. Step 8 2 heaped tbsp mascarpone
  9. Step 9 splash of olive oil
  10. Step 10 1 heaped tbsp toasted pine nuts
Creamy courgette risotto
Calories: 496 Carbohydrate: 50 g Protein: 22 g Fat: 23 g
Cook time: 55 minutes Prep time: 20 minutes Total time: 75 minutes Servings: 4

TAGS

Main course Italian 1 of 5-a-day Courgette Rice Sarah Cook summer Vegetarian

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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.