Spring Herb Risotto with Courgettes

Name: Spring Herb Risotto with Courgettes
Cuisine: British
Ingredients: 800 ml vegetable stock; 3 small courgettes, cut into 1cm dice; 1 tablespoon olive oil; 200 g carnaroli or arborio rice; 200 g carnaroli or arborio rice; 3 tablespoons finely chopped mixed chervil, parsley and chives; 3 tablespoons finely chopped mixed chervil, parsley and chives; 3 tablespoons finely chopped mixed chervil, parsley and chives; 4 tablespoons double cream; 30 g Parmesan cheese, freshly grated

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

Courgettes work well with the herbs and Parmesan. You can vary the type you use, depending on what’s available; yellow, white and round courgettes can be found in specialist shops and large supermarkets these days.

Ingredients

800 ml vegetable stock
3 small courgettes, cut into 1cm dice
1 tablespoon

Europe
United Kingdom
Main course
Gluten-free
Vegetarian
Spring

Method

Bring the vegetable stock to the boil, add the courgettes and simmer for 3-4 minutes, until just tender. Remove the courgettes with a slotted spoon and set aside. Keep the stock hot.

Heat the olive oil in a heavy-based pan, add the rice and stir over a low heat for a minute or so until it turns translucent. Gradually add the hot stock, a ladleful at a time, stirring constantly and ensur