Courgette risotto with crisp capers & sage

Courgette risotto with crisp capers & sage

4.8

(5 ratings)

By

Cooking time

Ready in 45 mins

Skill level

Easy

Servings

Serves 2

A creamy Italian rice with fresh lemony flavour contrasted by salty capers and fragrant sage

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
608
protein
12.6g
carbs
89.1g
fat
17.5g
saturates
4.7g
fibre
6g
sugar
-
salt
1.6g
Print Add to My Good Food

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 caper

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.

Recipe from olive magazine, June 2012

BBC GoodFood Magazine

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
marieb1's picture
marieb110:17, 28th Nov, 2012
5

Absolutely delicious and rich - the crispy capers and sage are a perfect finishing touch. Didn't need all the stock. Will be making this one again and again.

annelyrobinson's picture
annelyrobinson08:22, 9th Nov, 2012
5

This is by far the best risotto I've ever made and tasted. Fried sage and capers give it such a delicious and elegant finish. I served it with pan fried sea bass and it was lush!

gaybutterfahrt's picture
gaybutterfahrt08:49, 8th Aug, 2012
4

Courgettes are cut too thick- they will not cook well enough. 2-5mm is thick enough for courgette depending on how immature it is.
Personally I would hand shred the sage leaves after blanching 10 seconds in salty hot water.

Questions

Show comments

Tips

Show comments