Courgette Risotto
Use yellow courgettes for a green and gold risotto that
is creamy and delicate but shot through with the stronger flavours of
chard and cheese. A complete meal – it contains all you need and is even
more delicious with a glass wine.
A light chicken or vegetable stock is best for this risotto; keep it
warm while you are adding it to the rice so that the risotto keeps
simmering evenly.
Serves 2
Time taken 45 minutes
2
tablespoons olive oil
1 large onion
175g Arborio rice
1 glass white wine
400g courgettes
salt and pepper
about 400ml stock
300g chard
grating of nutmeg
1 heaped teaspoon chopped dill
2 heaped tablespoons grated parmesan
Heat the oil in a large, heavy bottomed saucepan. Finely chop the onion
and fry gently to soften. Add the rice and stir so that it is thoroughly
coated with the oil and everything is starting to gently sizzle again.
Tip in the wine and stir again. If you have drunk all the wine already,
use a ladleful of the stock.
Trim and dice the courgettes, not too small, and tip into the rice mix;
add about 1 level teaspoon salt and plenty of ground black pepper. Over
a gentle heat keep stirring as the courgettes begin to release their
moisture and the rice absorbs it. After 2 or 3 minutes, when there is no
free liquid, add a ladleful of stock and stir again.
Shred the washed chard leaves and add them to the risotto, let the rice
absorb the water still clinging to the leaves and then add another
ladleful of stock. Grate in a little nutmeg.
Keep adding stock a little at a time, stirring often, until the rice is
tender. You may not need all the stock, it depends how much liquid the
courgettes and chard release. The finished risotto should be creamy not
stodgy but not at all sloshy. Finally taste to check for seasoning
adding more salt/pepper/nutmeg.
Sprinkle on the parmesan and scatter over the dill. Eat at once.