Creamy courgette risotto

Creamy courgette risotto

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(6 ratings)

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Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 3 - 4

This melt-in-the-mouth vegetarian dish served with pine nuts and fried courgettes is everything a traditional Italian risotto should be

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (3)

kcalories
496
protein
22g
carbs
50g
fat
23g
saturates
12g
fibre
4g
sugar
4g
salt
1.4g

Ingredients

  • 50g butter, plus 2 knobs more
  • 1 small onion, finely chopped
  • 250g courgettes, 140g coarsely grated, the rest diced
  • 175g risotto rice
  • zest and juice 1 lemon
  • 1.2l vegetable (or chicken) stock, kept hot on a low heat
  • 25g Parmesan (or vegetarian alternative), grated
  • 2 heaped tbsp mascarpone
  • splash of olive oil
  • 1 heaped tbsp toasted pine nuts

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Method

  1. Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
  2. Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.
  3. Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.

Recipe from Good Food magazine, June 2014

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Comments

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NottsKat's picture
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Also added garlic, spinach & peas all from the allotment. I grated all of the courgette & added 100g of soft cheese.
I used 4 stock cubes which was abit excessive & i personally found a little overpowering. I'm never sure how many stock cubes to use when recipes state a quantity of stock.
First time making risotto and would make again. Went down well with the family, who wanted seconds!

mkouimtzi's picture
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Absolutely amazing! Veg-phobic husband loved it too. Next time I'll try it with low fat cream cheese instead of mascarpone to make it healthier.

emmakelly1's picture
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Delicious! I used a large onion and added asparagus and spinach to increase the veg quota. I also used 200g of rice due to the extra veg. Otherwise I followed the recipe as above and will definitely be making again.

pammiejay's picture
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I think this needs a medium or large onion. I differed from the recipe on the following: I used 1 large courgette grated, 1 pack smoked bacon bits (have also made this with pancetta), 1.2litres chicken stock, 50g parmesan and didn't bother with step 3 (diced courgette & pine nuts). Absolutely delicious, kids loved it as well. Freezes well & reheats in micro. Don't be tempted to leave out the lemon juice - it totally makes this dish.

saschlet's picture
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Nice dish. Bit bland so addition of bacon is required for me! Also used light cream cheese with herbs and garlic instead of mascarpone and parmesan, making it a bit healthier!

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