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.