This super creamy and comforting Courgette Risotto (Risotto di Zucchini) is the perfect way to use up a glut of courgettes. Plus, it is SO simple to make. This is guaranteed to become a new weeknight favourite…
2 tbsp olive oil
2 medium courgettes, one grated on a box grater and one sliced into 0.5 cm rounds
25g unsalted butter
1 small red onion, finely chopped
1 large garlic clove, crushed
180g risotto rice
1 L hot vegetable or chicken stock
50g Parmesan, grated
2 tbsp mascarpone
Salt and freshly ground black pepper
To serve:
1 ball of mozzarella, torn into pieces
Small handful of basil, roughly chopped
4 chives, finely sliced
juice of 1/2 lemon, or to taste
Extra virgin olive oil, to drizzle
Add 1 tbsp olive oil to a large non-stick deep frying pan set over a medium heat. Add the sliced courgette and fry for a few minutes, stirring occasionally, until golden brown and cooked through. Tip into a bowl and set aside.
Add the remaining oil and the butter to the pan. Once the butter has melted, add the onion and fry for about 7 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 30 seconds before stirring in the rice. Cook for 1-2 minutes, stirring often, coating in the buttery onions and garlic. Add the grated courgette and give it a good stir.
Gradually add a ladle of the hot stock to the rice allowing it to bubble over a medium heat whilst stirring constantly. Once almost all of the stock has been absorbed, add another ladle and continue stirring. Repeat this process until the rice is cooked and you have a lovely creamy risotto - this should take between 18-22 minutes.
Add the Parmesan, mascarpone and fried courgette rounds. Stir well to combine. Season to taste.
Scoop onto plates and top with the mozzarella, basil and chives. Squeeze over the lemon juice and drizzle with extra virgin olive oil. Enjoy!
Make it vegetarian-friendly - if making for vegetarians, use a vegetable stock and a vegetarian-friendly Parmesan-style hard cheese like Gran Moravia.
Make it vegan-friendly - if making for vegans, swap the butter for a plant-based spread (or more olive oil), use a vegan-friendly stock and Parmesan-style cheese alternative, then use a vegan cream cheese instead of mascarpone and top with a vegan mozzarella-style cheese.
Added texture: if you want to add a bit of crunch, sprinkle with a pangrattato (toasted breadcrumbs often infused with olive oil and herbs) or some roughly chopped toasted nuts.
Find it online: https://desertislanddishes.co/risotto-di-zucchini/