TOMATO & COURGETTE RISOTTO
Roast a glut of summer vegetables and serve in this creamy Italian classic, finished with mascarpone and grated Parmesan
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Put1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and coriander seeds and cook, stirring, for another 1 min. Stir in the risotto rice, coating it in the onion mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.
- Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.
Nutrition Facts : Calories 633 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
COURGETTE & LEMON RISOTTO
An easy vegetarian one-pot risotto - simply stir in your seasonal veg, simmer and enjoy
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
- Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
- To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.
Nutrition Facts : Calories 752 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 2 milligram of sodium
COURGETTE & BROAD BEAN RISOTTO WITH BASIL PESTO
Make this vibrant risotto with courgettes and broad beans to make the most of summer veg. Swirl through homemade pesto for a fabulous starter or main
Provided by Rosie Birkett
Categories Dinner, Main course, Starter
Time 55m
Yield Serves 2 as a main, 4 as a starter
Number Of Ingredients 19
Steps:
- To make the pesto, crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the pine nuts and pound to a coarse paste, then tear in the basil and mint, pounding again until they've broken down. Stir in the oil and cheese, then taste for seasoning - add more cheese if you like.
- Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season with salt and pepper. Fry for 3-5 mins until the courgettes are golden and softened. Add the spring onions and lemon zest, and stir for a minute or two. Tip in the rice and stir to coat in the oil until translucent, about 2 mins.
- Pour in the wine, then cook for a couple of minutes until it's mostly evaporated. Add a ladleful of the stock and stir for a few minutes until it's absorbed. Continue adding a ladleful at a time for 20-30 mins, stirring continually, until all of the stock is absorbed.
- Stir in the blanched broad beans and flowers, if using, and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto. Any remaining pesto will keep chilled for up to two days.
- Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.
Nutrition Facts : Calories 698 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 2.4 milligram of sodium
VEGAN COURGETTE RISOTTO
This fresh vegan one-pot supper makes the most of the season's fresh produce - plus it's a great way to get kids to eat their veg
Provided by Silvana Franco
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 406 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium
CREAMY COURGETTE RISOTTO
This melt-in-the-mouth vegetarian dish served with pine nuts and fried courgettes is everything a traditional Italian risotto should be
Provided by Sarah Cook
Categories Main course
Time 55m
Number Of Ingredients 10
Steps:
- Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
- Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.
- Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.
Nutrition Facts : Calories 496 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
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