I asked for suggestions on courgette risotto a while ago, and tonight I finally got round to making it – delicious!
In the end, I stuck to the basic plan I already made, cut off the skins, put the flesh in the risotto early so that it partially dissolves, and cook the chopped skins separately. I cooked the skins until they were quite brown although I didn’t bother to get out my griddle pan in the end. I also toasted some pinenuts, and put in some chopped herbs (oregano and parsley) and a tiny squeeze of lemon. I served it with some homemade pesto.
I think there are a few things I would do differently if I was doing it again, so here is my recommended recipe (not quite how I did it):
Ingredients (for 2)
- 2 courgettes, skins taken off and roughly chopped, flesh finely chopped (I only roughly chopped it, and I think it would have been better done fine)
- Handful of pinenuts, toasted
- Herbs, chopped (some combination of parsley, oregano, marjoram, basil, mint probably)
- Lemon juice to taste (probably about 1/3 of a lemon’s worth)
- Pesto (optional, it was quite nice but fine without)
- Onion, risotto rice, parmesan, stock, wine, butter, oil, salt, pepper
Soften onions in olive oil, add risotto rice and toast for a minute or so. Pour in some wine or dry vermouth and boil until dry. Put in the finely chopped courgette flesh, some stock and half the herbs. Cook as a normal risotto.
Meanwhile, saute the courgette skins in butter on a high heat so they soften a bit (but not mushy) and brown. Add the lemon juice and herbs to this. Toast the pinenuts.
When the risotto is ready, stir in the pinenuts, parmesan, butter, salt and pepper and test for seasoning. Finally, lightly fold in the skins, herbs and lemon mixture.
Serve with the pesto on the side.