Creamy courgette risotto
This melt-in-the-mouth vegetarian dish served with fried courgettes is everything a traditional Italian risotto should be.
Serves 3 – 4
Prep 20 mins
Cook: 35 mins
* 50g butter 🧈 2 knobs more
* 1 onion 🧅 chopped
* 250g courgette, 140g coarsely grated, the rest diced
* 175g risotto rice 🍚
* zest and juice 1 lemon 🍋
* 1.2l hot vegetable (or chicken) stock
* 40g parmesan (or vegetarian alternative), grated
* splash of olive oil
* 1 heaped tbsp toasted pine nuts (optional)
Method
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 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, some pine nuts (optional) and a few pinches of lemon zest.