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Recipe – Courgette and Parmesan Risotto

Hello and May the 4th be with you on this sunny Bank Holiday Monday. We’ve had a lovely slow start to the day so far and plan on having a nice, relaxed day at home.

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Ian brought me breakfast in bed (he’s a keeper!), I did some yoga (I’m attempting the 30-day Yoga with Adriene series!) then treated myself to a warming pomegranate face mask before settling down for some blogging and coursework and maybe a little order from the Stila website!

I mentioned last week that I had amazing courgette arancini when we went out for dinner recently and that I was determined to recreate it at home. Well, the first step in that is to make some risotto which essentially forms the filling. However, I didn’t just want to make a big pan of risotto and let it cool down without enjoying a big bowlful of it first so you could think of this as Meal #1 in the task of perfect arancini! This is a delicious dinner, especially with the courgette, chorizo and pine nut toppings.

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The below amount made enough for 4 people (2 bowls of risotto for dinner then a big bowl of arancini the next day!)

Ingredients

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1 tablespoon of butter

6 shallots, chopped (you could just use an onion too)

One garlic clove, crushed

2 courgettes – one and half grated and the remaining half sliced into half circles

Salt and pepper

A pinch of chili flakes (optional if you want a bit of heat)

180g of risotto rice

1.5 litres of good quality stock (I used chicken stock)

50g of Parmesan

One tablespoon of cream cheese

A glug of olive oil

A thumbs length of chorizo, sliced

2 tablespoons of pine nuts

How to make it

  • Begin by melting your butter in a large pan on a medium heat
  • Add the shallots and garlic and gently fry until it softens and turns translucent
  • Now add the grated courgette, season well, add the chili flakes  and cook for another few minutes

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  • Then add the risotto rice and stir well

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  • Begin adding the stock one ladleful at a time, stirring almost constantly until absorbed then repeat

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  • When the rice has softened and taken on a creamy consistency, add about 30g of the Parmesan cheese and the cream cheese then season to taste

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  • Now for the risotto ‘toppings’!
  • In a separate frying pan, heat some olive oil and lightly fry the remaining courgette and chorizo slices until golden brown and starting to crisp

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  • Remove from the pan then lightly toast the pine nuts, making sure not to burn them

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  • Serve the risotto with the courgette, chorizo and pine nuts sprinkled on top

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  • Oh, and don’t forget the rest of that Parmesan!

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Arancini recipe coming later this week! x

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About hannahhotcakes

My name is Hannah. I live near Bath in a lovely village in the Cotswolds with my husband Ian, the love of my life for the past 10 years, in our dream cottage. I have landed my dream job as a primary school teacher and I can’t think of anything else I would rather be doing. I am a self-confessed foodie and I love to cook, bake, and eat out as much as possible. Here are some things I love: My friends and family, travelling, fresh flowers, good books, having breakfast on my balcony, horror films, Christmas, tea, Las Vegas, lie-ins, red wine, Liverpool FC, music, sausage dogs, Spain, rare steak, fashion, cheese, American TV series and camping. And here are my pet hates: People dressed as animals, whistling, being rushed, being made to wait, girls who act stupid to impress a man, spiders, sunburn and rocket (it comes with EVERYTHING!)

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  1. Pingback: Recipe – Courgette and Parmesan Arancini | hannahhotcakes

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