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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 362.7
  • Total Fat: 7.1 g
  • Cholesterol: 11.2 mg
  • Sodium: 367.8 mg
  • Total Carbs: 53.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 11.6 g

View full nutritional breakdown of Herby courgette risotto calories by ingredient
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Herby courgette risotto

Submitted by: SHELEEN1

Introduction

A risotto that can be varied according to taste - change the herbs or add another vegetable or two. The different texture of the courgette make an interesting variation. A risotto that can be varied according to taste - change the herbs or add another vegetable or two. The different texture of the courgette make an interesting variation.
Number of Servings: 2

Ingredients

    30 fl oz water
    1 tsp olive oil
    I medium onion, chopped
    1 clove garlic, finely chopped
    200 grams courgette/zuchini, grated
    400 grams courgette, chopped/small cubed
    225 grams risotto rice
    5 fl oz white wine (or reduced calorie alternative)
    Basil, fresh - approx 10 leaves, chopped
    Rosemary, fresh, approx 1 tablespoon, chopped
    Thyme, fresh, approx 1 tablespoon, chopped
    Parsley, fresh, approx 2 tbsp, chopped
    Lemon, 1, juice and zest
    salt
    ground black pepper
    1 oz parmesan cheese







Directions

This can be used as a starter (serves 4-6) or as a main dish (serves 2, large servings). It goes extremely well with a small side-salad of rocket and fresh tomatoes.

Bring the water to boil in a pan (you can use vegetable stock). Place a lid on the pan to stop the water evaporating, and keep it on a very low simmer, ready to add to the rice.
In a large pan, lightly fry the onion in the olive oil. When it is translucent, add the 200 grams of the grated courgette (zucchini) and the garlic. Continue to fry over a very low heat until tender - they should not brown. Add the lemon zest. Stir well.
In a seperate pan, dry-fry the cubed courgette (400 gram) until it is just turning golden brown. Put this to one side, keeping it warm. You could grill this cubed courgette if wished - but frying is simpler.
Next, add the risotto rice to the pan with the onions, grated courgette, garlic and lemon zest... stir well for about a minute or two. The rice should turn translucent. It is when the rice becomes translucent that the wine (or low-calorie/alcohol-free substitute) is added along with the lemon juice. Stir well once again and continue to simmer until the wine is absorbed. Now season the risotto, and start to add the water (or stock - whichever you used). Add just a ladle at a time, stirring often until the water is absorbed by the rice - then add another ladleful. Keep doing this until the rice is cooked - it should take about twenty minutes or so. If you run out of water before the rice is cooked, you can just add more - do not add more stock, just plain water (boiling). The rice should be moist, cleaning the bottom of the pan when a spoon is pushed through it - but not swimming in liquid.
Stir in the chopped herbs and the cubed courgette. Continue cooking for just a few minutes, until the cubed courgette and herbs are properly warmed through.
Stir in the parmesan, and serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user SHELEEN1.






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