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Courgette risotto

Name: Courgette risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 50 g butter; 1 large onion, finely chopped; 2 large courgettes, 1 grated and 1 cut into small chunks; 2 garlic cloves, crushed; 1 red chilli, deseeded and finely chopped; 350 g risotto rice; 150 mL white wine; 1 L hot vegetable stock; 200 g spinach; 75 g parmesan, or vegetarian alternative; Juice of 1 lemon

This courgette risotto recipe is perfect for using up a glut of courgettes and is rich and comforting.

By Ailsa BurtUpdated: 13 January 2021

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If you're growing courgettes you can often be wondering what to cook with them. This courgette risotto is easy and if you don't mind standing at the hob and gently stirring the simmering stock into the rice, until it absorbs, then it is an undemanding and delicious mid-week meal.

We've added chilli and lemon to give this risotto recipe a summery lift. But it's perfect for any time of the year.

There are many types of risotto rice, but look for carnaroli or Arborio, whose starchy grains make a risotto with a creamy texture, while still retaining bite.

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Cal/Serv:

587

Ingredients

50 g
butter
1
large onion, finely chopped
2
large courgettes, 1 grated and 1 cut into small chunks
2
garlic cloves, crushed
1
red chilli, deseeded and finely chopped
350 g
risotto rice
150 ml
white wine
1 l
hot vegetable stock
200 g
spinach
75 g
parmesan, or vegetarian alternative
Juice of 1 lemon

Directions

1. Step 1In a large wide saucepan, melt 25g of butter. Add the onion with a large pinch of salt and cook gently over a medium heat for 10mins until beginning to soften.
2. Step 2Stir in the courgettes and turn up the heat. Cook, stirring often, until courgettes are browned. Reduce the heat and stir in the garlic and chilli and cook for another 2mins.
3. Step 3Add the risotto rice and stir thoroughly, making sure every grain is coated and glossy. Pour in the white wine in two separate additions, making sure the rice absorbs the liquid before adding the next amount. Keep stirring constantly.
4. Step 4Add the hot vegetable stock in the same way, making sure to keep stirring and allowing the rice to absorb the stock slowly. This should take about 30min. After a litre of the stock has been added, taste to see if the rice is cooked.
5. Step 5Once the rice is cooked, stir in the spinach and parmesan. Dot the remaining butter over the top and place the lid on. Leave to sit for 5min. Remove lid and season to taste with lemon juice, salt and pepper.