Recipe: Courgette Risotto

Perhaps a bit late in the year, this post, as the courgette glut tends to happen in late summer, but so damn delicious I couldn’t help share. I can’t believe how behind I am at posting recipes; it seems like I make something, photograph it and then it’s months before it makes it’s debut on the blog. Whoops! I’ll definitely have to try and be prepared for the Christmas themed recipes I have planned…

 photo Courgette Risotto_zps6n6dzibs.pngThis Courgette Risotto, admittedly not the easiest thing to photograph, was born out of desperation for risotto. I’ve talked about my favourite-ever-meal before, mushroom risotto, and how it’s my go-to meal when I’m stressed, ill, tired, need cheering up or just fancy treating myself. I love it. And W hates mushrooms. I’ve tried converting him. I’ve tried sneaking them into things. It’s not worked; he hates the taste, despises the texture and I’ve not made mushroom risotto since moving out of uni in June. I was craving it so much in my first week of work I spent an hour researching different risotto recipes and proposed this one. Admittedly it was quite a bit of work for an after-dinner meal, and on one of the hottest days of the year I was certainly sweating over the hot stove, but it was delicious.

I was worried it was going to be a bit bland, but actually the gentler, subtle flavours really worked well together to create a rather tasty dinner. The mix of textures was spot-on, the seasoning just right and I felt it was quite possibly the perfect risotto consistency. Calorific, yes, but well worth it. Oh, and it can easily be made veggie by using veggie stock and checking the label on your cheeses.

 photo Courgette Risotto 1_zpswfg13ri5.jpgIngredients (for 2)

  • 50g butter, split in half
  • 2 tablespoons olive oil, again split in half
  • 1 white onion
  • 1 stick celery
  • 1 clove garlic
  • 150g arborio rice
  • 2 medium courgettes
  • Juice of 1 lemon
  • 1 litre chicken stock
  • Handful fresh basil
  • 50g grated parmesan
  • 2 teaspoons mascapone

First, prep the veg. Finely dice the onion and celery, finely chop the garlic. Coarsely grate 1 whole courgette, and around half of the other. Chop the remaining courgette into 1cm chunks. Melt half the butter in a pan with 1 tbsp of olive oil, then sweat the onion and celery until softened. Make up the chicken stock and add the basil – this infuses it and adds a delicate herby taste.

Turn the heat up and add the garlic, grated courgette and rice. Fry, stirring constantly, for one minute then add the lemon juice (and a splash of white wine if there’s a bottle open). Stir until the liquid is absorbed, then add a ladleful of stock. Again, stir until absorbed (or at least every minute or so), adding ladlefuls gradually, until the rice is soft and creamy. I found it took around 25 minutes. Turn off the heat, stir through the Parmesan and macapone along with plenty of black pepper. Cover with a lid, off the heat, for around five minutes.

Whilst you wait, heat the remaining oil/butter over a high heat and add the diced courgette. Fry until slightly softened and golden. Vigorously beat the risotto and divide into warm bowls, and scatter over the fried courgette. Drizzle over some buttery pan juices, then enjoy with a crisp green salad (watercress and rocket works particularly well).

 photo Courgette Risotto 2_zpslzqwzso4.jpgWe both really enjoyed this risotto, the light flavours worked perfectly and it really showcased how delicious courgette can be. I know I love this vegetable, but a lot of people (other than trendy courgetti) don’t really know how to use it. I’ll definitely be making this again – and I’m a lot more open to experimenting with other risotto flavours now. I’m thinking a rather Autumnal butternut squash and sage version next…

Are you a fan of risotto?

  • Sophie

    Ah I could eat this all up right now. Courgettes are my favourite veg! So underrated like you said.
    Sophie
    x
    A Story of a Girl

    • ninegrandstudent

      One of my favourites too – this was a gorgeous way to really show them off! x

  • Rhiannon Blewer

    Ah I love courgette risotto! Such a good way to bulk out the meal 🙂 I’ll have to try this recipe next time!xo

    http://www.studentpaperie.co.uk

    • ninegrandstudent

      This was delicious, definitely give it a go! x

  • Yummm!! It looks so rich and creamy and yummy! I haven’t had risotto in a really long time and now I’m craving it 😀 Even better that I have a few squashes left in the garden! Thanks for the recipe 🙂

    Mili | Sharmtoaster

    • ninegrandstudent

      I love a risotto, I try and eat them every couple of weeks. I find the cooking so relaxing! x

  • Great post, nice pictures too, I love your blog, cannot wait to try your recipe, thank you for sharing!!!

    xxx

    http://www.bridesonamission.com

    • ninegrandstudent

      Thank you! x

    • ninegrandstudent

      Thanks! x

  • Risotto is one of my favourite meals! Thanks for sharing!

    Georgia | The Weekend Attic

    • ninegrandstudent

      It’s one of mine too, I love it! x

  • I absolutely love risotto so I’ll definitely be giving this a go at some point, it looks delicious! Just found a vegan cream cheese as well, so I can easily use that instead 🙂 xx

    Toasty

    • ninegrandstudent

      Oh yes, I reckon it could quite easily be veganified! x