Courgette risotto with crisp capers & sage
A creamy Italian rice with fresh lemony flavour contrasted by salty capers and fragrant sage
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
Vegetarian
- Melt a knob of butter in a deep, wide frying pan. Add the courgettes and some seasoning then fry for a few minutes on each side until golden. Scoop out and drain on kitchen paper. Wipe out the pan.
- Heat 2 tbsp olive oil in the same pan. Add the shallots and cook until beginning to soften. Stir in the rice and heat through for a minute until shiny. Pour in the wine and bubble, stirring until it evaporates. Add the stock a ladleful at a time, allowing the liquid to be absorbed into the rice before adding more. Keep adding stock until the rice is tender with a tiny bit of bite left. Chop half the sage and stir into the rice with the courgettes, lemon juice and zest, plus another large knob of butter, and heat through.
- Fry the capers and the rest of the sage in a little hot olive oil so they frizzle up. Serve on top of the risotto.
PER SERVING
608 kcalories, protein 12.6g, carbohydrate 89.1g, fat 17.5 g, saturated fat 4.7g, fibre 6g, salt 1.6 g
Recipe from olive magazine, June 2012.
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Ingredients
- butter
- 2-3 small courgettes , sliced on a diagonal
- 2 shallots , finely chopped
- 200g risotto rice
- a glass white wine
- 950ml vegetable stock
- ½ lemon , zested and juiced
- ½ a small bunch sage
- 1 tbsp capers
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
Vegetarian
Ingredients
- butter
- 2-3 small courgettes , sliced on a diagonal
- 2 shallots , finely chopped
- 200g risotto rice
- a glass white wine
- 950ml vegetable stock
- ½ lemon , zested and juiced
- ½ a small bunch sage
- 1 tbsp capers
PER SERVING
608 kcalories, protein 12.6g, carbohydrate 89.1g, fat 17.5 g, saturated fat 4.7g, fibre 6g, salt 1.6 g
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08 August 2012
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30 August 2012
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09 November 2012
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28 November 2012
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