Courgette, Mint and Goats’ Cheese Risotto

courgette risotto

Sorry I haven’t responded before now to your latest recipe, it sounds really good. Mine is for a mild risotto, and the author of the magazine article says that it “screams spring” so that should be just about right for your time of year.

Serves 4

2tbsp olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
3 courgettes (about 500-600g) finely sliced
about 800ml vegetable stock
200g risotto rice
100ml white wine
125g soft rindless goats’ cheese
75g parmigiano reggiano, grated
50g unsalted butter
small handful of mint leaves, chopped
1/2 lemon, zest

Heat 1tbsp of oil in a deep frying pan over a medium-high heat and add the onion, garlic and all but a handful of the sliced courgettes. Cook for 20-25 minutes, until all the water from the courgettes has bubbled off and the onion is soft. Meanwhile, put the stock in a small saucepan and bring to a simmer then turn to the lowest heat.

Add the rice to the vegetables and stir to coat. Pour in the wine and bubble , stirring, until absorbed. Add the hot stock a ladleful at a time, stirring until each one is fully absorbed before adding the next. Continue until all the stock has been incorporated. Meanwhile, fry the remaining courgette in 1tbsp of oil, until golden, seasoned set aside.

Add the goats’ cheese to the risotto and cook for a further 5 minutes, stirring continuously. Stir in the parmesan and butter, check the seasoning, then add the mint and lemon zest. Check the rice and add more stock if it needs further cooking. Top with the fried courgette to serve.

This is tasty but a bit labour-intensive!


Image found here


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