Courgette Risotto – Eat Healthy for Less
Time: 50 mins
£1.25 per serving
A fresh and creamy risotto that puts baby courgettes in the limelight. It’s also flavoured with mint, lemon and plenty of salty Grana Padano. This dish costs £1.25 per serving. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Source: Olive Magazine
Nutritional Information: Calories 450kcals; Carbohydrates 43.2g; Total Fat 19.9g; Saturated Fat 8.7g; Fibre 2.9g; Protein 15.5g; Sugar 2.3g; Salt 2.1g.
- 900ml vegetable stock
- 30g butter
- 200g courgettes, thickly sliced in the diagonal
- 1 long shallot, finely chopped
- 1 garlic clove, crushed
- 150g risotto rice
- Small glass of dry white wine, about 100ml
- Handful of mint leaves, chopped
- ½ lemon, zested and juiced
- 30g Grana Padano, finely grated plus extra to serve
Keep the stock in a pan on a low simmer.
Melt half the butter in a deep, wide frying pan. Fry the courgettes with some seasoning on both sides until lightly golden. Scoop out and drain on kitchen paper. Wipe out the pan.
Heat 2 tbsp of olive oil in the same pan, then gently cook the shallots and garlic for 6-8 minutes or until beginning to soften. Stir in the rice and heat through for a minute. Pour in the wine and bubble, stirring until it evaporates. Add the stock a ladleful at a time, allowing the liquid to be absorbed before adding more. Keep adding stock until the rice is tender with a tiny bit of bite left.
Stir in the courgettes and let them heat through for a minute. Add the mint and stir into the rice with the lemon juice and zest, parmesan, remaining butter and a final ladleful of stock. The risotto should be creamy and oozy rather than stiff, so add extra stock accordingly. Put on a lid and leave to sit for a few minutes, then serve in warm bowls with extra cheese, if you like.