Courgette risotto recipe
Courgette and lemon risotto This gorgeous courgette risotto is a favourite with kids and the cold leftovers can be used to make tasty arancini. Each serving provides 440kcal, 11g protein, 42g carbohydrate (of which 2g sugars), 21g fat (of which 13g saturates), 1.5g fibre and 1.4g salt. 750ml/1¼ pints chicken or vegetable stock25g/1oz unsalted butter2 shallots, finely chopped1 garlic clove, finely chopped3 sprigs fresh thyme, leaves only200g/7oz risotto rice200ml/7fl oz white wine200g/7oz courgettes, trimmed, cut into 1cm/½in cubes4 heaped tbsp grated parmesan, plus extra to serve1 unwaxed lemon, finely grated zest, plus 1 tbsp lemon juicesalt and freshly ground black pepper 750ml/1¼ pints chicken or vegetable stock 25g/1oz unsalted butter 2 shallots, finely chopped 1 garlic clove, finely chopped 3 sprigs fresh thyme, leaves only 200g/7oz risotto rice 200ml/7fl oz white wine 200g/7oz courgettes, trimmed, cut into 1cm/½in cubes 4 heaped tbsp grated parmesan, plus extra to serve 1 unwaxed lemon, finely grated zest, plus 1 tbsp lemon juice salt and freshly ground black pepper Method Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat. Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened.Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly.When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time. Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan. Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat. Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat. Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened. Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened. Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated. Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated. Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly. Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly. When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time. When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time. Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan. Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan.