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Courgette Risotto

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Courgette Risotto

Use yellow courgettes for a green and gold risotto that is creamy and delicate but shot through with the stronger flavours of chard and cheese. A complete meal – it contains all you need and is even more delicious with a glass wine.

A light chicken or vegetable stock is best for this risotto; keep it warm while you are adding it to the rice so that the risotto keeps simmering evenly.



Serves 2                                                                                                           Time taken 45 minutes

Courgette Risotto2 tablespoons olive oil
1 large onion
175g Arborio rice
1 glass white wine
400g courgettes
salt and pepper
about 400ml stock
300g chard
grating of nutmeg
1 heaped teaspoon chopped dill
2 heaped tablespoons grated parmesan

Heat the oil in a large, heavy bottomed saucepan. Finely chop the onion and fry gently to soften. Add the rice and stir so that it is thoroughly coated with the oil and everything is starting to gently sizzle again. Tip in the wine and stir again. If you have drunk all the wine already, use a ladleful of the stock.

Trim and dice the courgettes, not too small, and tip into the rice mix; add about 1 level teaspoon salt and plenty of ground black pepper. Over a gentle heat keep stirring as the courgettes begin to release their moisture and the rice absorbs it. After 2 or 3 minutes, when there is no free liquid, add a ladleful of stock and stir again.

Shred the washed chard leaves and add them to the risotto, let the rice absorb the water still clinging to the leaves and then add another ladleful of stock. Grate in a little nutmeg.

Keep adding stock a little at a time, stirring often, until the rice is tender. You may not need all the stock, it depends how much liquid the courgettes and chard release. The finished risotto should be creamy not stodgy but not at all sloshy. Finally taste to check for seasoning adding more salt/pepper/nutmeg.

Sprinkle on the parmesan and scatter over the dill. Eat at once.