Courgette Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2 servings
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Calories
677 kcal
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Course
Main Course
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Cuisine
Italian
Courgette Risotto
Description
This risotto begins by sautéing crushed garlic, diced shallots, celery, and fresh rosemary in olive oil to extract aromatic flavors. Arborio rice is added and lightly toasted, which helps achieve the desired creamy texture. Diced zucchini is stirred in, adding moisture and a mild vegetal note.
White wine and lemon juice are added, followed by gradual additions of vegetable stock while simmering until the rice is tender and creamy, typically around 30 to 35 minutes. Crème fraîche stirred in at the end enriches the texture without overpowering the delicate flavors.
The risotto is served topped with slices of Parma ham, shaved Parmesan cheese, and pine nuts, adding savory, nutty, and crisp elements. This combination balances creaminess with varied textures and enhances the mild zucchini base.
For variation, the recipe suggests frying chopped Parma ham for a crisp garnish or substituting white wine with additional vegetable stock. Seasonal vegetables like aubergine or pumpkin can replace zucchini. Adding Parmesan rind during cooking can deepen flavor, and a squeeze of lemon juice brightens the finish.
Ingredients
- 160 g arborio rice used for risotto
- 1 tablespoon olive oil
- 4 shallot diced
- 1 celery diced, rib
- 2 garlic crushed, clove
- 2 prig rosemary finely chopped, fresh
- 1 zucchini diced, aka courgette
- 800 ml vegetable stock
- 200 ml white wine
- 1 lemon (juice only)
- 4 tablespoon crème fraîche reduced fat
- 2 tablespoon pine nuts
- 30 g parmesan shaved
- 6 lices parma ham
Instructions
- Heat 1 tablespoon Olive oil in a large pan and then add 2 Garlic clove, 4 Shallots, 1 Celery rib and 2 sprig Fresh rosemary and gently cook for 3 minutes.
- Add 160 g Risotto (arborio) rice and cook for 1 minute.
- Add 1 Courgette (zucchini), stir and cook for a further 1 minute.
- Pour 200 ml White wine, juice of 1 Lemon and a ladle of the 800 ml Vegetable stock into the pan and gently simmer until the liquid is nearly gone. Keep adding ladles of stock one at a time and letting it reduce until you have used the stock and the rice is cooked - this will take around 30-35 minutes.
- Stir 4 tablespoon Reduced fat creme fraiche into the risotto and then spoon into a bowl. Top with 6 slices Parma Ham, 30 g Parmesan and 2 tablespoon Pine nuts.
Notes
- Frying chopped Parma Ham adds a crispy texture to the topping.
- Leftover risotto can be used to make arancini for a different presentation.
- White wine can be replaced with an equal amount of vegetable stock if preferred.
- Seasonal vegetables like aubergine, pumpkin, or butternut squash can replace the courgette for variety.
- Adding Parmesan rind during cooking enhances creaminess and flavor; remove before serving.
- Frying the rice before adding stock is essential for the risotto’s final texture.
- A squeeze of lemon juice just before serving adds freshness to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 677kcal | 34% |
| Carbohydrates | 77g | 26% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 971mg | 40% |
| Potassium | 303mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 200mg | 20% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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