Courgettes are one of the highlights of the summer for me and they are just now coming into their own. Thank you to Jacquey Newton for this simple but lovely recipe. If you have any dishes you’d like to share on here then do be in touch.
Ingredients (serves 2)
1 medium onion (finely chopped)
1 clove garlic (finely chopped)
2 tbsp olive oil
200g risotto rice
1 medium courgette, coarsley grated
1 pint stock
Parmesan or pecorino
1. Fry the onion and garlic in the olive oil until soft (about 8 minutes); add the rice and gently saute together.
2. Bring the stock to the boil and slowly add it to the onion and rice, along with half of the courgette. Keep stirring gently and add more stock as it is absorbed.
3. When the liquid is used up and the rice soft (about 30 minutes) add the rest of the courgette and gently mix it in.
4. Serve with shaves of parmesan or pecorino.
I would imagine that general recipe would suit spring greens too, substituted for the courgette. I haven’t got into the whole summer veg yet, as we had such a long winter and now we are very much into a very hot summer here in Latvia, so I’m still relying on some of the wild veg that grows of it’s own accord, especially where we would rather it didn’t, so young leaves from nettles, dandelions, ground elder, sorrel, continually picked to keep them out of the veg plot and often sauteed with some bacon and with some pasta thrown in. Or added into a risotto. Served with a salad of self-seeded lettuce, some radishes that I actually did plant, some self-seeded dill and finally some peas that are just now setting pods. Followed by some of the glut of strawberries we now have. Perfect and a lesson in letting some things go to seed so that I don’t have to plant them in spring when I am busy with a course I’m doing
Gosh, lovely to hear from someone in Latvia and fascinating to hear what things you’re eating at the moment. Sounds very nice! And I agree – it’s good to let some things go to seed, so long as you remember not to weed them out later 🙂 Thanks for being in touch.