Courgette and basil risotto
Simple cooking & prep
Courgette and basil risotto
This courgette and basil risotto is an easy, cheap and delectable meal – good with a green salad or on its own. All that's required for success is some dedicated stirring. Toasted pine nuts make a very nice garnish here along with the basil and parsley. This recipe also welcomes the addition of other light summer veg – asparagus, broad bean or peas.
Ingredients
- oil for frying e.g. vegetable or sunflower
- 3 large courgettes, cut into 2cm dice
- 50g butter
- 1 onion, finely chopped
- 1 large garlic clove, finely chopped
- 200g risotto rice
- handful basil leaves, shredded
- 200ml white wine
- 1 litre chicken stock
- handful parsley leaves, chopped
- 50g Parmesan, grated
- salt and pepper
Method
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Step 1
Heat 1 tablespoon of oil in a heavy-based pan. Fry the courgettes on a medium heat for 3-4 minutes to soften and slightly colour, then remove to a plate.
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Step 2
Heat half the butter in the same pan. Fry the onion very gently for 8 minutes, until soft and translucent. Add the garlic and rice and stir for 2 minutes. Season.
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Step 3
Shred in half the basil. Add the wine and let it bubble until almost all absorbed.
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Step 4
Gradually add ladles of hot stock, letting each absorb before adding the next, stirring often.
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Step 5
The rice will take about 25-30 minutes; it should be tender but still with a little bite. When it's ready, stir in the courgettes, half the cheese, the rest of the butter, parsley and basil. Leave to stand off the heat for 2 minutes, then stir gently.
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Step 6
Check the seasoning, then serve sprinkled with the rest of the cheese.
