I’m a big fan of courgette, so versatile and practically everyone is ok with it (except my children). Taste-wise it is not very significant, this is why whilst browsing ideas on various new ways to use them (I’ve had quite at home, arrived with my Oddbox delivery) decided I wanted to make a risotto with them.
Risotto is always a treat for me, love cooking it, always an excuse to open a bottle of wine (since you need it for cooking too, wink-wink) and just love a good risotto. So, I wanted to use the courgette and whilst browsing for ideas, the lemon and courgette recipes were keep popping up and eventually I started to like the idea. But all of them seemed a bit blend or added peas – which is to me a little odd in risotto, but that’s just me. So I decided I will use a decent amount of onions and a whole leek too, which I did – and it worked out just great.
The Spanish saffron – totally optional, but I do. like the yellowish colour – I don’t like the risottos too pale. To me, somehow colourful dishes taste better.
If you fancy a non-vegan recipe, simply swap the margarine back for butter.
This recipe is creamy but very it also has a very elegant, fragrant lemony taste. Great spring and supper meal and it’s. surprisingly easy to prepare. Well, it’s a risotto, all you have to do is stir. But what a dish in exchange!
Such a refreshing meal, very light and bursting with flavours!
- 200 g risotto rice I used carnaroli
- 1 large courgette cubed about 1x1 cm pieces
- 1 medium leek sliced
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 100 ml white wine
- 1 tbsp margarine
- 750 ml vegetable stock
- 1 tsp thyme dried or fresh
- salt and pepper to tast
- pinch of Spanish saffron optional, gives a bit of a yellowish colour
- 2 tbsp olive oil
- grated vegan cheese to serve it
- 1/2 lemon juiced
In a large pan, heat the olive oil and add. all the onions. Saute for 4-5 minutes.
In the meantime, in a frying pan, start frying the courgette, this will be about 10 minutes, until the sides are golden brown and slightly crunchy - this will be great in the texture of the risotto.
Prepare the stock and wash the rice.
Once the onions are soft but not getting brown, add the rice. Stir vigorously for a minute. Add the wine. Stir again for a minute.
Add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 minutes.
Once the rice is soft enough to eat stir in the courgette gently, and lastly the margarine.
Serve immediately, sprinkle lemon juice all over before serving.