Courgettes are very versatile vegetables. You can dice them, grate them, fry them or roast them. They are great with pasta, in soup, and can even be eaten raw with a drizzle of Extra Virgin Olive Oil when sliced very thinly. Learn how to grow courgettes here.
This week I was given some lovely allotment-grown courgettes and decided to treat myself to a courgette risotto. The great thing about risotto is that once you know the basic recipe, you can go wild and experiment. The method never changes, only the ingredients.
Stir in the rice until coated with oil. Gradually add the wine and stock to the pan whilst continually stirring for approximately 15 minutes, or until the rice is cooked. Towards the end, sprinkle in the mint, salt, pepper and some parmesan cheese. Make sure the risotto ‘oozes’ before serving.
Grate some more parmesan over the risotto and enjoy with a glass of white wine. Delizioso!
Depending on what you like or what you have in the garden/fridge, you can alter this recipe as you want. Do you have a favourite recipe for courgettes? Please let us know!