Prep Time: 15 minutes
Cook Time: 30 minutes
I am trying to make the most of the summer in every way while it is still here, and one of those ways is in my cooking. This delicious risotto recipe uses courgettes (zucchini), herbs and garlic, and it is one of my favourite seasonal dishes. Courgettes are a wonderful succulent veg, I am sure you will agree, and here they are especially good paired with the creaminess of the risotto rice. Great for a summer lunch or dinner, so do try this one!
Ingredients (Serves 4)
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
3 ripe tomatoes, roughly chopped
350g/12 oz carnaroli or other risotto rice
1 tsp chopped rosemary
1.5 litres/2.5 pints hot vegetable stock
3 courgettes/zucchini, finely diced
5 oz peas, fresh or frozen
A handful of basil, lightly torn
1) Heat the oil in a large pan. Cook the onion and garlic for five minutes until the onion has softened. Add the tomatoes and cook for three to four minutes until softened and pulpy, then add the rice and rosemary.
2) Pour in half the stock and leave to cook for ten minutes, or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further five minutes.
3)Stir in the courgettes and peas, then cook for another five minutes or so, stirring until the rice is tender, but the mixture still retains its creamy sauce. It can be frozen at this stage for up to one month. Season with plenty of black pepper, then add the basil and stir until wilted, then serve.(You can also sprinkle vegan parmesan over the top before serving, to make it even more yummy!)