Courgette Risotto

July 30, 2013 at 10:39 pm 2 comments

Courgettes are very versatile vegetables. You can dice them, grate them, fry them or roast them. They are great with pasta, in soup, and can even be eaten raw with a drizzle of Extra Virgin Olive Oil when sliced very thinly. Learn how to grow courgettes here.

This week I was given some lovely allotment-grown courgettes and decided to treat myself to a courgette risotto. The great thing about risotto is that once you know the basic recipe, you can go wild and experiment. The method never changes, only the ingredients.

Courgettes

Ingredients (for 2 people)
1 onion – thinly chopped
a couple of slices of bacon – cut into small pieces
1-2 courgettes – diced
1-2 cloves garlic – chopped
a few tomatoes – chopped
a handful of peas
a cup of Arborio rice
a cup of white wine
olive oil / butter
vegetable stock
a handful of chopped mint
salt and pepper to season
parmesan cheese
 

 Heat the oil in a large pan and soften the onion on a low heat. Add the bacon and garlic and cook for a few minutes. Add the courgette, tomato and peas to the pan and cook for approximately 5 minutes (depending on how soft you like your courgettes).

Stir in the rice until coated with oil. Gradually add the wine and stock to the pan whilst continually stirring for approximately 15 minutes, or until the rice is cooked. Towards the end, sprinkle in the mint, salt, pepper and some parmesan cheese. Make sure the risotto ‘oozes’ before serving.

Cooking Risotto

Grate some more parmesan over the risotto and enjoy with a glass of white wine. Delizioso!

Risotto

Depending on what you like or what you have in the garden/fridge, you can alter this recipe as you want. Do you have a favourite recipe for courgettes? Please let us know!

Entry filed under: Recipes. Tags: , , , , .

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2 Comments Add your own

  • 1. Diana King  |  July 30, 2013 at 10:46 pm

    Looks delicious ! I’m coming round!

    Reply
    • 2. staaltd  |  August 1, 2013 at 9:13 am

      I’m afraid it’s all gone now!

      Reply

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