Creamy courgette risotto

Creamy courgette risotto

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(21 ratings)

Prep: 20 mins Cook: 35 mins

Easy

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

  • Vegetarian

Nutrition: per serving (3)

  • kcal496
  • fat23g
  • saturates12g
  • carbs50g
  • sugars4g
  • fibre4g
  • protein22g
  • salt1.4g
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Ingredients

  • 50g butter, plus 2 knobs more
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 250g courgette, 140g coarsely grated, the rest diced
    Courgette

    Courgette

    corr-zjet

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

  • 175g risotto rice
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1.2l vegetable (or chicken) stock, kept hot on a low heat
  • 25g parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 heaped tbsp mascarpone
  • splash of 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 heaped tbsp toasted pine nuts

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.

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Comments, questions and tips

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ellieshaaw
8th Mar, 2018
5.05
so good! I added green peppers and frozen peas to get some extra veg/bulk/colour, as well as garlic!
orlakate123
8th Mar, 2018
3.8
Really nice but I also agree that half a lemon is plenty. Wish I had read the comments before adding the juice of a whole one! Also I think toasting the pine nuts should be in the method as most dont come pre toasted. I dry fried mine in a frying pan before taking out and cooking the courgette in butter
kmgloc
1st Jan, 2018
3.8
Delicious but would recommend using half a lemon, 1 lemon makes it very lemon-y. Would also go well with garlic or extra vegetables such as peas and asparagus
Sophiehendo
24th Nov, 2017
5.05
Be warned, this definitely only just serves 3 as a main - but it's delicious! I couldn't find marscapone so I used quark which worked fine. Tiny criticism is I don't know why the recipe omits garlic - I would shove some in with the onion. Can't wait to make it again!
catherine2501
29th May, 2017
5.05
Absolutely lovely. My meat loving partner says its his favourite veggie meal. I used low fat cheese spread instead of mascapone just to make it a little less calorific. I have made it a couple of times now and found that I don't need as much stock - maybe only two thirds - I think its to do with the water content of the courgettes.
Nora08
10th May, 2017
5.05
I cooked my first risotto ever and it came out just lovely, creamy and deliciously soft. I have added some mushrooms as everyone in my family loves mushrooms :-) definitely cook it again!
Totebo
15th Jul, 2016
2.55
Good, but a whole lemon with zest makes it too sour. Maybe just the zest, or maybe zest and half the juice. Will try again though, it is lovely.
bilyana nakova
4th Oct, 2015
just did this for lunch and it was great. i especially liked the lemony taste as i have never added lemon to a risotto before and it went great with the courgettes. the only thin that i changed is that i added garlic and used Philadelphia instead of mascarpone as i did not have any
guangdong
28th Feb, 2015
3.8
Looked at previous comments & added garlic, peas & spinach. Had some black pepper Boursin that needed using so put that in instead of the parmesan & mascarpone. The black pepper went really well with the lemon & the fried courgettes on the top added a lovely texture.
NottsKat
22nd Sep, 2014
5.05
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!

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