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Courgette risotto

Courgette risotto

Courgette risotto

An easy vegetarian risotto that makes the most of seasonal courgettes

Prep: 10 minutes
Cook Time: 25 minutes
Serves: 4


Heat the butter in a heavy-based saucepan over medium heat. Add the onions and garlic and cook for 3 - 4 mins or until softened.

Add the rice and mix well, coating the rice and allowing the grains to toast for 2 mins. Ladle the hot stock, adding it one ladleful at a time, mixing well and allowing it to absorb before adding another.

Cook for 15 mins or until the rice is nice and creamy but still has a bite.

Add the courgette, stir through well and cook for another 1 - 3 mins. Take off the heat and stir through creme fraiche.

Serve immediately with grated parmesan and basil on top and plenty of freshly cracked black pepper.



1 Brown onion, peeled and finely chopped

1 Garlic clove, peeled and finely chopped

300 grams Arborio rice

1 litre Chicken or vegetable stock, heated

600 grams Yellow and green courgette, cut into thin coins

4 tablespoons Creme fraiche

125 grams Parmesan, grated

2 tablespoons Basil, torn

40g Butter

Freshly cracked Black pepper

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