Summer Courgette Risotto
In this vibrant and flavorful risotto recipe, the marriage of tender courgettes and sweet peas brings a delightful freshness to a classic dish. Fragrant rosemary and aromatic basil complement the creamy texture of the risotto, creating a comforting and satisfying meal that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion and 2 garlic cloves, finely chopped
- 3 ripe tomatoes , roughly chopped
- 350g carnaroli or other risotto rice
- 1 tsp chopped rosemary
- 1½l hot vegetable stock
- 3 courgettes , finely diced
- 140g peas , fresh or frozen
- large handful basil , lightly torn
Instructions
- Heat the oil in a large pan. Cook the onion and garlic for 5 mins until the onion has softened. Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice and rosemary.
- Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further 5 mins.
- Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 406 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 82 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 0.51 milligram of sodium
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