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Courgette risotto

Good Housekeeping UK logo Good Housekeeping UK 13/01/2021 Ailsa Brown
This courgette risotto recipe is perfect for using up a glut of courgettes and is rich and comforting. © Oscar Hather / Good Housekeeping This courgette risotto recipe is perfect for using up a glut of courgettes and is rich and comforting.

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.

Yields: 4 servings

Prep Time: 10 mins

Process Time: 25 mins

Total Time: 35 mins

Calories per Serving: 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. In 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. Stir 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. Add 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. Add 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. Once 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.

Per serving:

Calories: 587cals

Protein: 18g

Fat: 19g

Sat fat: 10g

Carbs: 80g

Sugars: 8g

Fibre: 5g

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