Courgette & herb risotto
A good risotto needs a bit of TLC – that means adding the stock gradually and lots of stirring
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
Vegetarian
- 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.
- 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.
- 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
Recipe from olive magazine, July 2005.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/3634/
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
- 1½l hot chicken stock , keep it simmering in a pan
- chives and flat-leaf parsley, 1 bunch of each, chopped
- 25g parmesan , grated
Buy ingredients
Search Good Food
3
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
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
- 1½l 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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
09 April 2008
welshpoppy commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
19 December 2008
Raffie rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 June 2010
Sabina rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 May 2011
Rose rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
03 November 2011
Ada rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
26 July 2012
Sellybabe commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.