Food,  Vegetarian

Deliciously Creamy Courgette Risotto

Risotto takes a little bit of love and time to make, but it’s totally worth it. You have to add stock one ladle at a time and continuously stir it until the broth is absorbed. This creamy courgette risotto is packed full of satisfying flavors. I for some reason find a good risotto as satisfying as a classic bowl of mac n’cheese

Creamy Courgette Risotto

Creamy Courgette Risotto

  • 50 g butter (plus 2 tbsp)
  • 1 small onion (finely chopped)
  • 1/2 yellow bell pepper (finely chopped)
  • 175 g risotto rice
  • 250 g zucchini (diced)
  • 1 lemon (zested and juiced)
  • 1.2 l vegetable or chicken stock (keep warm)
  • 25 g parmesan or vegetarian alternative (grated)
  • 1 tsp dried thyme
  • 2 heaped tbsp mascarpone
  • 1 tsp olive oil
  • 1 tbsp toasted pine nuts
  1. Melt the butter in a heavy bottomed pan. Add diced onions and peppers then gently fry until softened.

  2. Stir in the rice and increase heat, stirring consistently for 1-2 mins.

  3. Add the lemon juice plus one ladle of hot stock, and bring to a boil over a medium-high heat, stirring constantly until almost absorbed.

  4. Add in the sliced courgette and stir for about a minute.

  5. When the liquid has just about been absorbed, add another ladle of stock. Continue adding one ladle of stock at a time after the previous stock has been absorbed, This will take 20-25 minutes until the rice is just tender and creamy.

  6. Stir in the Parmesan, mascarpone and some salt & pepper plus thyme, lower heat and cover.

  7. Garnish with pine nuts and lemon zest before serving.

This recipe is adapted from BBC Good Food

ยฉ Ammara Cokar 2020

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