Creamy courgette risotto
By Sarah Cook
This melt-in-the-mouth vegetarian dish served with pine nuts and fried courgettes is everything a traditional Italian risotto should be
- Prep:20 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 496
- fat 23g
- saturates 12g
- carbs 50g
- sugars 4g
- fibre 4g
- protein 22g
- salt 1.4g
Ingredients
- 50g butter, plus 2 knobs more
- 1 small onion, finely chopped
- 250g courgettes, 140g coarsely grated, the rest diced
- 175g risotto rice
- zest and juice 1 lemon
- 1.2l vegetable (or chicken) stock, kept hot on a low heat
- 25g Parmesan (or vegetarian alternative), grated
- 2 heaped tbsp mascarpone
- splash of olive oil
- 1 heaped tbsp toasted pine nuts
Method
Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.
Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.
