Summer courgette risotto

Summer courgette risotto

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(28 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
This fresh one-pot supper makes the most of the season's fresh produce - plus it's a great way to get kids to eat their veg

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving

  • kcal406
  • fat5g
  • saturates1g
  • carbs82g
  • sugars9g
  • fibre7g
  • protein14g
  • salt0.51g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion and 2 garlic cloves, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 ripe tomatoes, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 350g carnaroli or other risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 tsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1½ l hot vegetable stock
  • 3 courgettes, finely diced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 140g peas, fresh or frozen
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • large handful basil, lightly torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Heat the oil in a large pan. Cook the onion and garlic for 5 mins until the onion has softened. Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice and rosemary.

  2. Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further 5 mins.

  3. Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately.

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Comments, questions and tips

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NatashaJames11
12th Aug, 2015
5.05
This is a lovely simple recipe, I have added chilli flakes too to give it a little kick.
relsom
7th Jun, 2016
Is the risotto dry weight??
lindsaysharman
14th May, 2015
3.8
Having read the comments, I used half an onion (instead of a whole) three cloves of garlic, and roughly twice the amount of rosemary to make sure it was flavoursome. Also added plenty of parmesan, black pepper and a good pinch of salt. The end result was a delicious, tasty risotto - so good, in fact, that my partner (who declared prior to me cooking it that she 'hated' risotto!) went back for seconds and declared it her new favourite dish. I'd say that's a success! Will be adding to my list of regular dishes.
beebee123's picture
beebee123
28th Aug, 2014
3.8
Loved it, will definitely make again
yum11shaw
20th Aug, 2014
5.05
Absolutely delicious! A real winner each time I have cooked it. Give it a go. I add Pancetta cubes and chopped mushrooms at the beginning with the onion and garlic and it boosts the taste a lot. Then I use chicken stock instead of veg stock. Plus a squeeze of lemon at the end. Its the tastiest and nicest risotto ever eaten and my husband said after I first made it for supper one night " this is better than any risotto I've eaten in any restaurant". Even my 20 month toddler demolishes it!
cjsansom
24th Jul, 2014
2.55
Very disappointing recipe. No real flavour - added masses of parmesan and seasoning to try to lift it. Have to say though that leftovers the next day were nicer. The dish would probably benefit from 100ml or so of white wine (reducing amount of stock) at the start. Won't be rushing to cook this again.
bluebell1811
7th Jul, 2013
Decided to make this last night on a hot evening. Went out and specifically bought all the ingredients we needed and am so glad we did. Served it with some asparagus and a sprinkling of hard cheese.Was one of the nicest risotto's we've ever had. I'll definitely be making this again.
tellybelly
9th Sep, 2012
5.05
great recipe i had quite a lot of tomatoes, fresh peas and courgettes from greenhouse so tried this recipe to use them , i added some fresh chilli and mushrooms , also a handfull of chopped spring onions near the end. i cheated a little and used good quality chicken stock , the results where amazing i havent seen my kids eat veg like that in quite a while... this ones going on the keep list fantastic
jmc123
31st Aug, 2012
5.05
I tried this as we had rather a lot of home grown courgettes to eat up!! I didn't have tomatoes so I chucked in a small glass of wine before the stock, also no basil or rosemary but I did use parsley. Also added some mushrooms and chilli. Stirred in some Parmesan, lemon juice and cream cheese right at the end - was lovely, really tasty, no need for meat at all - and hardly any washing up - BONUS!!!
broomy83
9th Aug, 2012
4.05
It evens tastes healthy!

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