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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29th Aug, 2016
This was a fabulous recipe. Lots of flavour and so cheap and filling. I used ground coriander instead of seeds and a tin of chopped tomatoes. Grated some cheddar on the top. Delicious. Will defo be making again.
29th May, 2016
Needs something as it's a bit bland and not on a par with some of the other risotto recipes.
19th Sep, 2015
Delicious! I cooked the courgette for longer than the recipe said (5-10 minutes more) and I'd say this makes three portions instead of two. Flavour-wise it was amazing!
24th Jul, 2015
Made this & was delicious, didn't have any mascarpone so used half fat cream cheese as a substitute, also added some chopped fresh basil at the end. Think I will make next time using a soft goats cheese. Really lovely & simple dish
21st Jul, 2015
Very, very tasty risotto. I substituted cream for the mascarpone as I already had that in the fridge. It did give the dish a very rich flavour but if you were watching your calories I think you could definitely get away without it. Roasted my veg for much longer and it's a much nicer flavour than cooking it in the liquid.
20th Jul, 2015
Looks delicious ! At Total Diet Food, we cook a lot of vegetarian meal plan like this risotto; we love the Italian inspiration!
18th Jul, 2015
Really lovely and tasty risotto, my daughter also made it on my recommendation and my son in law thought that it was amazing too. I don't like mascarpone in risotto so omitted it and added a knob of butter instead


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