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

Course: Main Course
Cuisine: Italian
Servings: 4 people


  • 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

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