Tomato & courgette risotto

Roast a glut of summer vegetables and serve in this creamy Italian classic, finished with mascarpone and grated Parmesan

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 633
  • fat 23g
  • saturates 8g
  • carbs 90g
  • sugars 13g
  • fibre 6g
  • protein 13g
  • salt 0.7g

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, crushed
  • ½ tsp coriander seeds, crushed
  • 200g risotto rice
  • 500ml vegetable stock
  • 200g carton passata
  • 12 cherry tomatoes, halved
  • 2 courgettes, halved and sliced
  • 2 tbsp mascarpone
  • Parmesan (or vegetarian alternative), grated, to serve
MPU 2

Method

  1. Put1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and coriander seeds and cook, stirring, for another 1 min. Stir in the risotto rice, coating it in the onion mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.

  2. Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.

  3. Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.

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