Courgette Risotto Recipe
A fresh and creamy risotto that puts baby courgettes in the limelight. It's also flavoured with mint, lemon and plenty of salty parmesan
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Saucepan
- Stove
- Skillet
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Ladle
- Wooden spoon
- Grater
- Microplane
- Paper towel
- Serving bowl
Ingredients
- 900ml vegetable or chicken stock
- 30g butter
- 200g (about 5-6) baby courgettes thickly sliced on the diagonal
- 2 tbsp olive oil
- 1 long or 2 round shallots finely chopped
- 1 clove garlic crushed
- 150g risotto rice
- a small glass dry white wine
- a handful of leaves mint chopped
- ½ lemon zested and juiced
- 30g parmesan (or vegetarian alternative) finely grated, plus extra to serve
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