Courgette Risotto
This recipe includes elements from several established recipes, combined in this way to reflect our own palate. Sometimes I add a finely sliced red chilli at the same time as the garlic, depending on our mood that day.
Courgette Risotto
This recipe includes elements from several established recipes, combined in this way to reflect our own palate. Sometimes I add a finely sliced red chilli at the same time as the garlic, depending on our mood that day.
Open in Cookpad AppSteps
- 1
Melt the butter in your large pan, bringing to a medium-high heat. Add the shallots and cook for 7-8 minutes, or until softened.
- 2
Add the courgettes and cook for 3 or so minutes, stirring occasionally. Stir in the garlic and optional chilli (if using) and
fry for a further 2 minutes. - 3
Stir in the rice and cook for another minute, stirring continuously.
- 4
Add the wine in two goes to ease absorption, stirring continuously.
- 5
Add the stock and lemon juice, a little at a time and cook on a fast simmer, stirring continuously until all the liquid is absorbed. This is likely to take 15-20 minutes. By this time the rice should be almost cooked.
- 6
Stir in the mascarpone and Parmesan, cover and cook for a further 5 minutes. Occasionally stir gently. Add a very little more liquid if, but only if, the mixture is running dry.
- 7
Season to taste, stir in the lemon zest and serve immediately onto warmed dishes.
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