Summer courgette risotto

Summer courgette risotto

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(38 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4

This fresh vegan 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
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

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



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

  • 3 ripe tomatoes, roughly chopped



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

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



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

  • 140g peas, fresh or frozen



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

  • large handful basil, lightly torn



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


  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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french_cook's picture
26th Jun, 2018
Very tasty, but the courgette need longer to cook, you have to add them before.
12th Aug, 2015
This is a lovely simple recipe, I have added chilli flakes too to give it a little kick.
7th Jun, 2016
Is the risotto dry weight??
14th May, 2015
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
28th Aug, 2014
Loved it, will definitely make again
20th Aug, 2014
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!
24th Jul, 2014
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.
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.
9th Sep, 2012
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
31st Aug, 2012
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!!!


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