Italian courgette risotto

    30 min

    This is a simple but impressive summery risotto made with courgettes and Italian Stracchino cheese. If you can't find Stracchino cheese, you can replace it with any soft, creamy cheese such as Brie.

    2 people made this

    Serves: 4 

    • 1 tablespoon extra virgin olive oil
    • 1 clove of garlic, peeled but left whole
    • 250g Arborio rice
    • 4 courgettes, thinly sliced
    • 1L warm vegetable stock
    • 250g Stracchino cheese or other soft cheese
    • grated Parmesan or Pecorino cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a pan over medium heat. Add whole garlic clove and stir until golden and fragrant; remove garlic with a slotted spoon and stir in rice to coat in oil.
    2. Add the sliced ​​courgettes; cook and stir until they start to soften. Gradually add vegetable stock, one ladle at a time, stirring until liquid is absorbed before adding more stock.
    3. Stir in Stracchino cheese until it has melted; serve with freshly grated Parmesan cheese and a drizzle of balsamic.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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