5.0 from 90 votes
Courgette Risotto
This Courgette Risotto is topped with Parma Ham and is special enough to impress a dinner date, but also makes an easy weeknight meal.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2 servings
Calories: 677 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 160 g Risotto (arborio) rice
- 1 tablespoon olive oil
- 4 shallots diced
- 1 celery rib diced
- 2 garlic clove crushed
- 2 prig fresh Rosemary finely chopped
- 1 Courgette (zucchini) diced
- 800 ml vegetable stock
- 200 ml white wine
- 1 lemon (juice only)
- 4 tablespoon Reduced fat creme fraiche
- 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.
Cup of Yum
Notes
- Try chopping the Parma Ham up and frying it for a minute to sprinkle crispy Parma Ham on top of your courgette risotto.
- You can use any cold leftovers to make arancini.
- If you don't want to use white wine, you can just swap it for the same amount of vegetable stock.
- Swap the courgette with aubergine, pumpkin or butternut squash for a seasonal twist.
- For even more creaminess in this risotto, add the rind of the parmesan to the pan and take out just before serving.
- Don't skip frying the rice before adding the stock, as this is important for the final consistency of the dish.
- For some extra freshness, add a squeeze of lemon juice to the risotto.
Nutrition Information
Serving
1portion
Calories
677kcal
(34%)
Carbohydrates
77g
(26%)
Protein
29g
(58%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
13mg
(4%)
Sodium
971mg
(40%)
Potassium
303mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
150IU
(3%)
Vitamin C
19.8mg
(22%)
Calcium
200mg
(20%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 677
% 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.