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
- 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
Melt the butter in a heavy bottomed pan. Add diced onions and peppers then gently fry until softened.
Stir in the rice and increase heat, stirring consistently for 1-2 mins.
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.
Add in the sliced courgette and stir for about a minute.
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.
Stir in the Parmesan, mascarpone and some salt & pepper plus thyme, lower heat and cover.
Garnish with pine nuts and lemon zest before serving.
This recipe is adapted from BBC Good Food
© Ammara Cokar 2020