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Courgette Risotto

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  Butter 4 Ounce (125 Gram)
  Garlic 2 Clove (10 gm), crushed
  Courgettes 1 Pound, thinly sliced (500 Gram)
  Black pepper salt To Taste
  Tomatoes 1 Pound, peeled and chopped (500 Gram)
  Dry white wine 5 Fluid Ounce (150 Milliliter)
  Italian rice 1 Pound (Such As Aborio, 500 Gram)
  Chicken stock 1 1⁄2 Pint, boiling (900 Milliliter)
  Parmesan cheese 2 Ounce, grated (50 Gram)

Melt three-quarters of the butter in a saucepan.
Add the garlic and fry for 1 minute.
Add the courgette slices and fry for 10 to 12 minutes or until lightly browned.
Stir in salt and pepper to taste, the tomatoes and wine.
Bring to the boil.
Add the rice and simmer for 5 minutes.
Stir in about one-third of the stock.
Regulate the heat so that the rice is bubbling all the time.
When the rice swells and the liquid is absorbed, add another third of the stock.
Add the final third when that has been absorbed.
Stir in the remaining butter and the Parmesan and simmer for a further 1 minute.
Transfer to a warmed serving dish and serve immediately.

Recipe Summary

Main Dish
Stir Fried
Cook Time: 
25 Minutes

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