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Courgette and herb risotto

Name: Courgette and herb risotto
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 1 litre homemade vegetable bouillon OR; 2 vegetable stock cubes diluted in 1 litre of water; 2 tbsp extra virgin olive oil; 90g butter; 1 onion, finely chopped; 2 cloves garlic, crushed; 250g or 3 medium sized courgettes; 400g risotto rice; 2 wineglasses of dry white wine; 1 bunch fresh parsley; 1 bunch fresh basil; 1 bunch fresh chives; 1 bunch fresh mint; 1 bunch fresh tarragon; freshly ground black pepper, to taste

A courgette-lover's twist on an italian classic.

Posted by: kim
On: 18/06/2010

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses
Starters

You will need

Ingredient	Add
1 litre homemade vegetable bouillon OR
2 vegetable stock cubes diluted in 1 litre of water		More products
2 tbsp extra virgin olive oil	Awaiting stock	More products
90g butter	Available only in our Edinburgh shops	More products
1 onion, finely chopped		More products
2 cloves garlic, crushed		More products
250g or 3 medium sized courgettes		More products
400g risotto rice		More products
2 wineglasses of dry white wine		More products
1 bunch fresh parsley	Awaiting stock	More products
1 bunch fresh basil	Awaiting stock	More products
1 bunch fresh chives	Awaiting stock	More products
1 bunch fresh mint	Awaiting stock	More products
1 bunch fresh tarragon	Awaiting stock	More products
freshly ground black pepper, to taste		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Place the stock into a large pan over a medium heat and bring to the boil, then turn the heat down as low as it will go, to keep the stock hot but without letting it reduce too much.
Heat a third of the butter in a wide pan over a low to moderate heat. When the butter starts foaming, add the onion and garlic.
Using a grater, coarsely grate one-third of the courgettes. Add the grated courgettes to the pan with the onion and garlic and then fry gently, without browning, until both are tender.
Melt another third of the butter with the olive oil in a frying pan over a high heat. Chop the remaining courgettes into 1cm cubes. Add the chopped courgettes to the pan with the butter and olive oil and saute over a medium to high heat, until they're tender and beginning to turn golden brown. Remove from the pan and keep warm.
Add the rice to the pan with the onion and grated courgettes and stir for about a minute to mix well. The rice should become translucent.
Pour in the white wine. Simmer until the wine is absorbed.
Chop the herbs finely. You should aim for about two tablespoons each of chopped fresh parsley, basil, chives and mint and half a tablespoon of chopped fresh tarragon.
When the wine is all absorbed, add a ladleful of the hot stock and keep stirring, until that has been absorbed. Keep adding the stock in the same way, stirring as frequently as you can, until the rice is cooked al dente. This will take 20 minutes or more. If you run out of stock before that, just add boiling hot water. At this point, the risotto should still be fairly wet, and moist, but not watery.
When the rice is cooked, stir the sauteed courgettes and most of the chopped herbs into the risotto and cook for a further 1-2 minutes to heat through.
Finally, stir in the last of the butter and the parmesan. Cover the pan with a lit and let sit for about 5 minutes. This step allows the risotto to become deliciously creamy.
Season to taste with salt and freshly ground black pepper and serve, sprinkled with the reserved chopped herbs.