• 4servings
  • 537calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B9, C, D, P
MineralsFluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50g butter

  2. 4 courgettes , sliced into thin strips lengthways

  3. olive oil

  4. 3 shallots or 1 onion, finely chopped

  5. 2 garlic cloves , finely chopped

  6. 400g risotto rice

  7. 150ml dry white wine

  8. 1 1/2l hot chicken stock , keep it simmering in a pan

  9. chives and flat-leaf parsley, 1 bunch of each, chopped

  10. 25g parmesan , grated

Instructions Jump to Ingredients ↑

  1. Heat a large frying pan. Add a third of the butter. When it's foaming add the courgettes. Fry for a few minutes each side until golden. Drain off any excess fat and keep warm.

  2. Heat a large heavy-based saucepan and add 1 tbsp oil and another third of butter. Heat until it is foaming, then add the shallots and cook for 5 minutes or until beginning to soften. Add the garlic, then stir in the rice and heat through for a minute until it is completely coated and shiny. Pour in the wine and bubble, stirring until it evaporates. Reduce heat to medium and add the stock a ladleful at a time, allowing the liquid to be absorbed into the rice before adding more. This process will take up to 20 minutes.

  3. When the rice feels soft but still has a little bite and the texture is creamy the risotto is ready. Take the risotto off the heat and stir in the herbs, Parmesan and remaining butter. Season. Spoon the courgettes on top.

  4. Know-how The basis for this dish is a classic risotto bianco, traditionally made with arborio or carnaroli rice, onion, wine, stock, Parmesan and butter.


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