Courgette & herb risotto

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olive magazine

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Recipe by olive magazine

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1. Heat a large frying pan. Add a third of the butter. When it's foaming add the courgettes. Fry for a few minutes each side until golden. Drain off any excess fat and keep warm.
2. Heat a large heavy-based saucepan and add 1 tbsp oil and another third of butter. Heat until it is foaming, then add the shallots and cook for 5 minutes or until beginning to soften. Add the garlic, then stir in the rice and heat through for a minute until it is completely coated and shiny. Pour in the wine and bubble, stirring until it evaporates. Reduce heat to medium and add the stock a ladleful at a time, allowing the liquid to be absorbed into the rice before adding more. This process will take up to 20 minutes.
3. When the rice feels soft but still has a little bite and the texture is creamy the risotto is ready. Take the risotto off the heat and stir in the herbs, Parmesan and remaining butter. Season. Spoon the courgettes on top.

Know-how

The basis for this dish is a classic risotto bianco, traditionally made with arborio or carnaroli rice, onion, wine, stock, Parmesan and butter.

Per serving

537 kcalories, protein 14.6g, carbohydrate 81.7g, fat 16.4 g, saturated fat 8.3g, fibre 3.1g, salt 1.57 g

Latest comments and suggestions

• welshpoppy

  09 April 2008

  welshpoppy commented on this recipe

  You state that this is a vegetarian recipe - you'd need to replace the chicken stock with vegetable for that to be true!

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• Raffie

  19 December 2008

  Raffie rated and commented on this recipe

  

  This risotto was simple but very tasty.

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Ingredients

• 50g butter
• 4 courgettes , sliced into thin strips lengthways
• olive oil
• 3 shallots or 1 onion, finely chopped
• 2 garlic cloves , finely chopped
• 400g risotto rice
• 150ml dry white wine
• 1½ l hot chicken stock , keep it simmering in a pan
• chives and flat-leaf parsley, 1 bunch of each, chopped
• 25g parmesan , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 50g butter
• 4 courgettes , sliced into thin strips lengthways
• olive oil
• 3 shallots or 1 onion, finely chopped
• 2 garlic cloves , finely chopped
• 400g risotto rice
• 150ml dry white wine
• 1½ l hot chicken stock , keep it simmering in a pan
• chives and flat-leaf parsley, 1 bunch of each, chopped
• 25g parmesan , grated

Per serving

537 kcalories, protein 14.6g, carbohydrate 81.7g, fat 16.4 g, saturated fat 8.3g, fibre 3.1g, salt 1.57 g

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