Cheesy Courgette Risotto
The secret to a perfect risotto is to ensure you constantly stir the rice to keep it from sticking as it absorbs all of the flavour. This recipe requires a little bit of patience but doesn't take long to make and is absolutely worth your undivided attention!
This cheesy courgette risotto is a classic Italian dish that is great for vegetarians or those who want to cut down on the amount of meat they eat. It's also a great way to use up any leftover courgettes (zucchini!).
The risotto rice takes on the flavour of the courgettes, vegetable stock and dry white wine beautifully and is then mixed with gooey mozzarella and salty parmesan cheese to give it that gorgeous, sticky consistency.
This recipe works beautifully as an evening summer meal or could also be served in smaller portions as an appetiser.
This gooey, cheesy risotto recipe is perfect as a main course or an appetizer.
Serve topped with fresh chilli for a spicy kick!
The mozzarella melts down to create a thick, cheesy consistency. Just look at those cheese strings!
Cheesy Courgette Risotto
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 2 celery sticks, finely chopped
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2 small courgettes, chopped into 5mm chunks
- 300g arborio rice
- 200ml dry white wine, such as pinot grigio
- 800ml vegetable stock
- 40g parmesan cheese, grated
- 250g fresh mozzarella, torn into chunks
- 1 large handful fresh basil leaves, roughly chopped
- 1 medium red chilli, deseeded and finely chopped (optional)
- Heat a large, heavy based saucepan until hot, then add the butter and oil.
- Once the butter has melted, add the onion, garlic and celery and simmer for 5 minutes until softened.
- Meanwhile, pour the vegetable stock into a small saucepan and place over a low heat to keep warm.
- Add the rice to the pan with the onions etc and cook, stirring continuously for 1 minute to lightly toast the grains.
- Add 1 ladleful of the stock to the pan and stir continuously until all of the stock has evaporated.
- Continue this process of adding 1 ladleful of stock and stirring until it has evaporated, until you have used all of the stock and the rice is soft and cooked through.
- Remove the pan from the heat and add the mozzarella and half of the basil leaves.
- Add half of the parmesan and stir through.
- Cover with a lid and leave to stand for 2 minutes to allow the cheese to melt.
- Serve immediately, topped with the remaining parmesan, basil and the chopped chilli.
- Be sure to continuously stir your risotto after each ladleful of stock has been added. Don't be tempted to walk away from the pan otherwise it will stick to the bottom and burn!