Courgette, sun-dried tomato and basil risotto

    (303)
    45 min

    A lovely vegetarian risotto, perfect for summer with a burst of colour from sun dried tomatoes and courgette.


    3 people made this

    Ingredients
    Serves: 6 

    • 1.7L vegetable stock
    • 15g butter
    • 1 medium onion, chopped
    • 450g Arborio rice, uncooked
    • 1/2 medium courgette, thinly sliced with a vegetable peeler
    • 10 sun-dried tomatoes, softened and chopped
    • 1 teaspoon dried thyme, crushed
    • 6 tablespoons freshly grated Parmesan cheese
    • 1 tablespoon chopped fresh basil leaves, or to taste
    • freshly ground black pepper to taste

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring vegetable stock to the boil in a medium saucepan, then reduce heat to a low simmer.
    2. Melt butter in a large, heavy bottomed saucepan over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering stock, stirring continuously. Rice will become "creamy" and slightly sticky, yet still firm in the centre, or al dente.
    3. When almost finished, stir in the courgette, sun-dried tomatoes and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

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    Reviews & ratings
    Average global rating:
    (303)

    Reviews in English (207)

    0

    Mistook a cucumber for a courgette and used that in the recipe. Still ate it.  -  20 Sep 2017

    by
    169

    i love risotto, and this was a very good flavor combination! but 1/2 of a zucchini is definitely not enough!! i used a whole zucchini plus some yellow squash. i added the sun dried tomatoes about half way through cooking so that they would flavor the rice more. i also doubled the cheese (i used freshly shaved asiago) because I love cheese but it tasted pretty flavorful before i added the cheese, so you can definitely leave out the cheese or use less if you are trying to reduce fat. i made this today for my mom's birthday and she loved it!  -  16 Jun 2008  (Review from Allrecipes US | Canada)

    by
    124

    risotto is intimidating because of all of the stirring. As much as I cook, I still cannot get rice to work, so how was I going to make something as complicated as risotto? Thanks to this recipe (my inaugural attempt), my risotto was wonderful. Being a WeightWatcher girl, I did not add the parmesan cheese to the top (didn't miss it) and added lots of veggies. I too rough chopped my zucchini, and added chopped fresh broccoli and sweet peas (at the very end). I'd recommend carrots too. One happy note: I did not "stir continuously". Instead I used a very good pot and stirred "quite often", until the end. When the mixture thickened, I "stirred continuously" and voila! No blob. Thanks for the great recipe.  -  02 Aug 2005  (Review from Allrecipes US | Canada)

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