Tomato & courgette risotto

Tomato & courgette risotto

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(44 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2
Roast a glut of summer vegetables and serve in this creamy Italian classic, finished with mascarpone and grated Parmesan

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal633
  • fat23g
  • saturates8g
  • carbs90g
  • sugars13g
  • fibre6g
  • protein13g
  • salt0.7g
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  • 2 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 small onion, diced



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

  • 2 garlic cloves, crushed
  • ½ tsp coriander seeds, crushed
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 200g risotto rice
    Risotto rice

    Risotto rice

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

  • 500ml vegetable stock
  • 200g carton passata
  • 12 cherry tomatoes, halved
  • 2 courgettes, halved and sliced



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

  • 2 tbsp mascarpone
  • parmesan (or vegetarian alternative), grated, to serve



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


  1. Put1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and coriander seeds and cook, stirring, for another 1 min. Stir in the risotto rice, coating it in the onion mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.

  2. Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.

  3. Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.

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Comments, questions and tips

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9th Jul, 2020
Inedible as it is FAR too sweet - tastes more like a cheap, processed ready meal than anything home cooked. Even the kids turned their noses up, complaining that it tased like lumpy Heinz tomato soup. Had to make a second, proper risotto afterwards as this one hit the bin having barely been touched.
Mirna Maye's picture
Mirna Maye
12th May, 2020
Super tasty and full of flavour, I agree with a couple of the others below in that the portions sizes are definitely on the larger size and serves three not two. I also roasted the courgette and tomato’s around 10 minutes longer than the recipe states. Super tasty,warming risotto!
lisajoe's picture
5th Nov, 2019
Very tasty risotto and so easy to make. Would say serves three not two unless you like HUGE portions.
7th Sep, 2019
Scumptious Scumptious.Replaced white wine with Vermouth good alternative. Added extra herbs,basil oregano & thyme.
26th Jul, 2019
Super. I added a glass of white wine before the stock.
28th Apr, 2018
YUM! love this- so tasty!
4th Oct, 2017
Great recipe! Full of flavour, I roasted the tomatoes and courgettes for at least 30 minutes, it really intesified the flavour. Highly recommend.
BrionyB-P's picture
21st Aug, 2017
I followed this recipe to the letter and thought it delicious. This is a recipe to keep!
29th Jul, 2017
Fantastic!!! Doubled the quantity as my sons bought their friends round and I had already planned to cook this dish. EVERYONE really enjoyed it and went back for seconds. Used plenty of black pepper to add a bit of a kick and Parmesan, as we love it. This is definitely now a regular meal.
9th Mar, 2017
This was great! Didn't add the mascarpone or any substitute but wow was delicious! the stock adds a lot of flavour, so use a tasty one. Didn't even need much Parmesan as the flavours were great on their own. Added plenty of Italian herbs as well to really bring out flavours.


21st May, 2020
Wow absolutely delicious! The whole family loved this and will definitely be making again!
31st Jul, 2018
Can I freeze this recipe?
goodfoodteam's picture
3rd Aug, 2018
Thanks for your question. We don't suggest freezing this recipe. Risotto is best served fresh. All our freezable recipes are marked with a blue star above the nutritional information.
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