Name: Tomato & courgette risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 small onion diced; 2 garlic cloves crushed; ½ tsp coriander seeds crushed; 200g risotto rice; 500ml vegetable stock; 200g carton passata; 12 cherry tomatoes halved; 2 courgettes halved and sliced; 2 tbsp mascarpone; parmesan (or vegetarian alternative), grated, to serve

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Tomato & courgette risotto

Tomato & courgette risotto

Chelsie Collins

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.79 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 small onion

diced
2 garlic cloves

crushed
½ tsp coriander seeds

crushed
200g risotto rice
500ml vegetable stock
200g carton passata
12 cherry tomatoes

halved
2 courgettes

halved and sliced
2 tbsp mascarpone
parmesan

(or vegetarian alternative), grated, to serve

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Nutrition: per serving

kcal633
fat23g
saturates8g
carbs90g
sugars13g
fibre6g
protein13g
salt0.7g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2015

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A star rating of 4.8 out of 5.79 ratings

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