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Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Turn cooking mode on
Step 1
Add 1 tbsp olive oil to a large non-stick deep frying pan set over a medium heat. Add the sliced courgette and fry for a few minutes, stirring occasionally, until golden brown and cooked through. Tip into a bowl and set aside.
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For
2
M
I
For the risotto
2
tbsp
Olive oil
2
Courgettes, medium, one grated on a box grater and one sliced into 0.5 cm rounds
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Parmesan: you can use Pecorino if that is what you have. Gruyère also works well. Alternatively, swap for a vegetarian-friendly cheese that doesn’t use animal rennet – you want a hard cheese with a relatively strong flavour (a mature Cheddar would work).
Mascarpone: This zucchini risotto uses mascarpone at the end to make it extra rich, but you could use a knob of butter or a drizzle of cream instead.
Toasted nuts: a sprinkling of roughly chopped toasted almonds, pine nuts or hazelnuts would add a delicious crunch to the finished dish if you want to add some texture.
Pesto: this would also be delicious drizzled with fresh basil pesto. You could buy a pot (always choose the chilled variety) or make your own using my Pesto al Pistacchio recipe.
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D
Dom
a month ago
Delicious. My first risotto and I will definitely repeat. I left out the mozzarella as I thought that it was naughty enough as it was! Thank you.
Like
Reply
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Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Turn cooking mode on
Step 1
Add 1 tbsp olive oil to a large non-stick deep frying pan set over a medium heat. Add the sliced courgette and fry for a few minutes, stirring occasionally, until golden brown and cooked through. Tip into a bowl and set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the risotto
2
tbsp
Olive oil
2
Courgettes, medium, one grated on a box grater and one sliced into 0.5 cm rounds
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Parmesan: you can use Pecorino if that is what you have. Gruyère also works well. Alternatively, swap for a vegetarian-friendly cheese that doesn’t use animal rennet – you want a hard cheese with a relatively strong flavour (a mature Cheddar would work).
Mascarpone: This zucchini risotto uses mascarpone at the end to make it extra rich, but you could use a knob of butter or a drizzle of cream instead.
Toasted nuts: a sprinkling of roughly chopped toasted almonds, pine nuts or hazelnuts would add a delicious crunch to the finished dish if you want to add some texture.
Pesto: this would also be delicious drizzled with fresh basil pesto. You could buy a pot (always choose the chilled variety) or make your own using my Pesto al Pistacchio recipe.
Only visible to you
Made it?
Cancel
D
Dom
a month ago
Delicious. My first risotto and I will definitely repeat. I left out the mozzarella as I thought that it was naughty enough as it was! Thank you.
Like
Reply
Cancel
