Zucchini Risotto (Risotto di Zucchini)
This super creamy and comforting Courgette Risotto (Risotto di Zucchini) is the perfect way to use courgettes. Plus, it is SO simple to make. This is guaranteed to become a new weeknight favourite…
Servings: 2 servings
Ingredients
For the risotto:
- 2 tbsp olive oil
- 2 medium courgettes one grated on a box grater and one sliced into 0.5 cm rounds
- 25 g unsalted butter
- 1 small red onion finely chopped
- 1 large garlic clove crushed
- 180 g risotto rice
- 1 litre hot vegetable or chicken stock
- 50 g Parmesan grated
- 2 tbsp mascarpone
- Salt and freshly ground black pepper
To serve:
- 1 ball of mozzarella torn into pieces
- Small handful of basil roughly chopped
- 4 chives finely sliced
- 1/2 lemon juiced, or to taste
- Extra virgin olive oil to drizzle
Instructions
- Add 1 tbsp olive oil to a large non-stick deep frying pan set over a medium heat. Add the sliced courgette and fry for a few minutes, stirring occasionally, until golden brown and cooked through. Tip into a bowl and set aside.
- Add the remaining oil and the butter to the pan. Once the butter has melted, add the onion and fry for about 7 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 30 seconds before stirring in the rice. Cook for 1-2 minutes, stirring often, coating in the buttery onions and garlic. Add the grated courgette and give it a good stir.
- Gradually add a ladle of the hot stock to the rice allowing it to bubble over a medium heat whilst stirring constantly. Once almost all of the stock has been absorbed, add another ladle and continue stirring. Repeat this process until the rice is cooked and you have a lovely creamy risotto - this should take between 18-22 minutes.
- Add the Parmesan, mascarpone and fried courgette rounds. Stir well to combine. Season to taste.
- Scoop onto plates and top with the mozzarella, basil and chives. Squeeze over the lemon juice and drizzle with extra virgin olive oil. Enjoy!
Notes
Scroll up for a step by step guide on how to make this zucchini risotto.
To store: Transfer to an airtight container and keep in the fridge for up to 4 days.
To reheat: Either use the microwave or for best results, I would add it back to a pan with a splash of boiling water/stock. Heat over medium until piping hot and saucy all the way through. A knob of butter helps it turn thick and luscious again.
To freeze: I wouldn't recommend freezing it - I find the rice hardens once frozen and defrosted so it's definitely best fresh!
Make ahead: You simply cook the rice until it is 90% done (you want it to still have some crunch), then remove from the heat, cool quickly, cover and chill. When you want to serve it, pop the rice back in the pan and set over a low heat, slowly adding hot stock until it is ready. Finish with the mascarpone and tuck in!
Other veg: I often add a handful of spinach, shredded spring greens or peas. Asparagus and tenderstem broccoli are also delicious - just be mindful of adding them at the right point so they don't overcook.