My Gluten-Free Italy

My Gluten-Free Italy

Courgette risotto // risotto con zucchine

In the UK – and probably elsewhere outside of Italy – we tend to overcomplicate our risottos, throwing in all kinds of ingredients, often to excess. And whilst those rich and heavy risottos can be rewarding in a decadently indulgent sort of way, nothing is as satisfying as a simple, Italian risotto lovingly made with a few good-quality ingredients.

This recipe for risotto con zucchine is a prime example of the latter; light, refreshing, and the perfect summer supper. I have deliberately kept the ingredients to as few as possible as the beauty is in the simplicity. You could elaborate by adding a glass of white wine after toasting the rice, reducing down before adding the stock; or, emphasise the refreshing nature of the risotto by squeezing over lemon juice before serving.

I have used butter and parmigiano reggiano in this recipe but you can make it vegan by simply omitting them, using the best olive oil you have to dress the dish at the end.

Courgette risotto // risotto con zucchine
A light and refreshing risotto, made with just a few good-quality ingredients, easily made vegan if desired. The perfect dish for a summer supper.
courgette risotto recipe / risotto con zucchine ricette
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 3 tbsp extra virgin olive oil
  • 1 onion
  • 320 g risotto rice (I used Carnaroli)
  • 400 g courgette (coarsely grated)
  • 1 litre vegetable stock (preferably fresh)
  • 60 g parmigiano reggiano
  • 50 g butter (cold)
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 3 tbsp extra virgin olive oil
  • 1 onion
  • 320 g risotto rice (I used Carnaroli)
  • 400 g courgette (coarsely grated)
  • 1 litre vegetable stock (preferably fresh)
  • 60 g parmigiano reggiano
  • 50 g butter (cold)
courgette risotto recipe / risotto con zucchine ricette
Instructions
  1. Heat the vegetable stock in a saucepan and keep at a gentle simmer. The better the stock, the better the risotto. Rather than use a stock cube, you can simply add some cut vegetables (onion, carrot, celery) to 1 litre of water with some salt and peppercorns, and bring to a boil.
  2. Finely chop the onion. Heat the olive oil in a large pan over a low heat and add the onion, frying gently for 10 minutes or until softened.
  3. Increase the heat slightly and add the rice, stirring, for a minute or two.
  4. Pour in two ladlefuls of stock, stirring all the time, until the liquid has been absorbed.
  5. Add another ladleful of stock and continue to cook in this manner - stirring constantly, adding more stock once the liquid has been absorbed - for around 10 minutes and then stir in the courgette. Continue for another 10 minutes or until the rice is cooked to your liking; the risotto should still be a little saucy.
  6. Take the risotto off the heat, grate the parmesan, and stir it through the risotto along with the cold butter, emulsifying to a luxuriously creamy finish. Season with black pepper and a little salt, to taste.
Leave a Reply
*
*
*