Summer courgette risotto

Recipe uploaded by

Silvana Franco

9 ratings

Recipe by Silvana Franco

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1. Video tutorial: Risotto

1. Heat the oil in a large pan. Cook the onion and garlic for 5 mins until the onion has softened. Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice and rosemary.
2. Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further 5 mins.
3. Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately.

PER SERVING

406 kcalories, protein 14g, carbohydrate 82g, fat 5 g, saturated fat 1g, fibre 7g, salt 0.51 g

Latest comments and suggestions

• SUGARPUFF

  14 June 2009

  SUGARPUFF rated and commented on this recipe

  

  was pleasantly suprised how tasty this was as im not a big fan of courgettes,light and tasty and the herbs brought out the flavour

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• CloClo

  24 June 2009

  CloClo rated this recipe

  

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• Paula

  27 June 2009

  Paula rated and commented on this recipe

  

  Nice and light - perfect summer food

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• JillyAndrews

  06 July 2009

  JillyAndrews rated and commented on this recipe

  

  Courgettes were in my veg box - so thought I'd give this recipe a try. Easy to follow and very tasty. Will make again possibly to serve as an accompaniment to fishcakes.

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• kiyma

  06 July 2009

  kiyma rated and commented on this recipe

  

  I added chicken before rice, and served with plenty of rocket, squeeze of lemon and parmesan. It was delicious!!

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• Paul

  07 July 2009

  Paul commented on this recipe

  At what point do you put the rice in? It doesn't say in the instructions! Never done rissoto before.

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• Emily

  07 July 2009

  Emily rated and commented on this recipe

  

  really light and summery, albeit a little bland. would serve as an accompaniment next time. and maybe with some chili for a bit of a kick! cheap and easy though

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• Frantic Flapjack

  14 July 2009

  Frantic Flapjack rated and commented on this recipe

  

  Paul - see last line of Point 1 in the method regarding adding the rice. This was a very summery risotto. I only used two courgettes though. If I made again, I would add a little more rosemary to give it some depth of flavour. Served with scampi.

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• Tasty

  19 July 2009

  Tasty commented on this recipe

  I swapped the peas for broadbeans, and also crumbled cooking chorizo, without the skin at the beginning of step 3. It added another dimension to the dish that we all enjoyed

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• salbo

  20 July 2009

  salbo commented on this recipe

  I made this for tea tonight, but added left over chicken from the sunday roast! Even the kids enjoyed it. Its a great way of getting the kids to eat veg! I will definately be making this risotto again!

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• Beth

  29 July 2009

  Beth rated and commented on this recipe

  

  Very nice and easy to make

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• Loubob

  27 August 2009

  Loubob rated and commented on this recipe

  

  Surpisingly nice and tasty. I loved the combined texture of the tender courgettes and squidgy rice. We finished the risotto with parmesan and served it with sausages, or you could fry pancetta cubes at the beginning for extra flavour.

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Ingredients

• 1 tbsp olive oil
• 1 onion and 2 garlic cloves, finely chopped
• 3 ripe tomatoes , roughly chopped
• 350g carnaroli or other risotto rice
• 1 tsp chopped rosemary
• 1½ l hot vegetable stock
• 3 courgettes , finely diced
• 140g peas , fresh or frozen
• large handful basil , lightly torn

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian, Vegan, Low-fat, Super healthy

Ingredients

• 1 tbsp olive oil
• 1 onion and 2 garlic cloves, finely chopped
• 3 ripe tomatoes , roughly chopped
• 350g carnaroli or other risotto rice
• 1 tsp chopped rosemary
• 1½ l hot vegetable stock
• 3 courgettes , finely diced
• 140g peas , fresh or frozen
• large handful basil , lightly torn

PER SERVING

406 kcalories, protein 14g, carbohydrate 82g, fat 5 g, saturated fat 1g, fibre 7g, salt 0.51 g

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