Summer courgette risotto

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• 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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• 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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• Giovanna

  12 August 2010

  Giovanna commented on this recipe

  I agree it was a lovely risotto but it doesn't freeze well at all. I had my doubts as risotto is meant to be fresh but thought we'd try it as there are only 2 of us. The rice had just absorbed all the moisture after freezing and was an unpleasant mush. Still the dogs and cats liked it...

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• tee

  06 December 2010

  tee commented on this recipe

  I tried this with added chicken and stirred in cream cheese on serving. Delicious!!!

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• CherryBlossom

  16 January 2011

  CherryBlossom rated and commented on this recipe

  

  I loved this! It's light and fresh-tasting, not stodgy as some risottos can be.

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• fgillies

  19 July 2011

  fgillies rated and commented on this recipe

  

  I found some extra cheap courgettes so thought I'd make this. Added bacon at the start and then some spinach before the end. Sprinkled over some crispy bacon and chopped spring onions. Good way to get lots of veg!

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• SalsJ

  30 August 2011

  SalsJ commented on this recipe

  I made this when a friend and his Vegan girlfriend were coming over for dinner. We were all pleasantly surprised at how delicious and creamy it tasted being a vegan recipe! Myabe a few too many courgettes, they seemed to domiate!

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• Miss Smith

  13 March 2012

  Miss Smith rated and commented on this recipe

  

  I added some chorizo to this for some extra flavour and 2 large courgettes instead of 3. It was very nice and creamy!

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• Broomy

  09 August 2012

  Broomy rated and commented on this recipe

  

  It evens tastes healthy!

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• JMC123

  31 August 2012

  JMC123 rated and commented on this recipe

  

  I tried this as we had rather a lot of home grown courgettes to eat up!! I didn't have tomatoes so I chucked in a small glass of wine before the stock, also no basil or rosemary but I did use parsley. Also added some mushrooms and chilli. Stirred in some Parmesan, lemon juice and cream cheese right at the end - was lovely, really tasty, no need for meat at all - and hardly any washing up - BONUS!!!

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• tellybelly

  09 September 2012

  tellybelly rated and commented on this recipe

  

  great recipe i had quite a lot of tomatoes, fresh peas and courgettes from greenhouse so tried this recipe to use them , i added some fresh chilli and mushrooms , also a handfull of chopped spring onions near the end. i cheated a little and used good quality chicken stock , the results where amazing i havent seen my kids eat veg like that in quite a while... this ones going on the keep list fantastic

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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
• 1½l 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
• 1½l 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, sugar 9g, salt 0.51 g

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