Courgette Risotto

I love risotto,winter, spring, summer, it just makes the loveliest, stickiest, warmest dinner.


Serves 4-5


Oven 200c




  • 3tbsp oil


  • 2 onions, diced


  • 3 garlic cloves, crushed


  • 1tsp coriander seeds, smashed


  • 400g risotto rice


  • 800ml veg stock


  • 500ml passata


  • 15 cherry tomatoes, halved


  • 2 courgettes, halved and sliced


  • 4tbsp mascarpone


  • Parmesan to serve


  1. Heat 2tbsp of oil in a pot and cook the onion, coriander and garlic until translucent.
  2. Stir in the risotto rice until covered. Gradually add the stock, stirring all the time until absorbed.
  3. Pour over the passata and cover to cook for 10 mins.
  4. Meanwhile, toss the chopped tomatoes and courgettes in remaining oil and bake in the oven for 10mins until soft.
  5. Stir the mascarpone and courgette mix into the rice, top with parmesan and serve.

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