This gorgeous risotto won me a place in the regional final of a cooking competition I participated in last year. It is absolutely divine, and a real pleaser with every member of my family. So here is the recipe – I highly recommend giving it a try. Usually I hate courgette, but the only place I will eat it is when it’s in this risotto.
- 1 Onion – roughly chopped
- 2 Garlic Gloves – finely sliced
- 1 Courgette – sliced extremely thinly
- 125ml Good White Wine
- 250g Risotto Rice
- 1 Litre Chicken Stock
- 100ml Double Cream
- Parmesan – grated finely
- 1 Lemon – juice and zest
- Handful Basil – Half chopped finely and the rest left as leaves
- Basics: Butter, extra virgin olive oil, salt and pepper
*All these quantities are not exact because I find risotto is something that differs every time. I don’t usually weigh anything, but for a recipes purpose it seemed appropriate. Although, I would suggest going with your own instincts instead of just follow my amounts. I was told by a judge that he thought I must be Italian! I must say, I was quite flattered!;) Served 3.
Prepare all ingredients prior to cooking – this makes life so much easier as a risotto is something that requires the ingredients all at once! I usually have everything ready in bowls, just ready to be thrown into the pan!
Heat the some butter and oil in a large frying pan. A non-stick pan is usually a better idea, just because risotto tends to stick!
Cook the onions until soft and golden. I love cooking onions (apart from the eye problem), it smells really good and is so satisfying to watch them go from raw to a beautiful shimmering colour!
Add half the courgettes and cook until the insides start to go transparent. They will probably start to break, but this softness works really well with the rice.
Add the rice and mix in with the onion and courgette. This should seem quite dry, despite the fact that I put quite a fair amount of butter in!
Add the wine and let it simmer whilst stirring into the rice. This is my favourite part of making the risotto because I just love the sound…plus the swig of wine to get you through the heat!
Now, this is the exhausting part. Add the chicken stock a little at a time. Once you’ve added the first bit, mix in and wait until the mixture is nearly dry again. Then add more and repeat the process until all the stock is gone. This takes a while and requires a lot of arm strength to keep stirring, but it is well worth it. The rice should be soft enough with a slight bite, however if it isn’t the way you like it just add more stock and keep stirring!
Just a few flowers to make me smile while cooking! 🙂
Once the rice is to your taste, add the chopped basil and other half of the courgette. We add half the courgette now so that some is soft and some has a bite, which adds contrast in texture and colour. A trick I learnt from a good chef whilst doing the competition.
Once the basil and courgette have had a few minutes, add the remaining ingredients and simmer for a minute. This is when everything comes together and you see a beautiful final result. Don’t forget that seasoning is essential throughout the cooking process!
Et voila, Courgette, Lemon and Basil Risotto. I served with a fresh salad and some nice cold white wine. Simply Delicious!
If you would prefer a written out copy email me and I will be happy to send it to you. This is sometimes easier for when cooking the recipe.
Lady Hunter xo
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