Tomato and Courgette Risotto Recipe

Today, we're bringing a touch of Italy to your kitchen with a vibrant and flavourful Tomato and Courgette Risotto recipe. This dish combines the rich taste of roasted vegetables with the creamy, comforting texture of risotto, making it a perfect choice for a satisfying dinner. Whether you're a seasoned risotto lover or trying it for the first time, this recipe is sure to impress.

History:

Did you know that risotto, a staple of Northern Italian cuisine, particularly hails from Milan? The meticulous method of gradually adding broth to the rice and stirring constantly is key to its signature creamy texture. This technique allows the rice to release its starches, giving risotto its rich, velvety consistency without needing any cream.

Serving Suggestions:

Serve this Tomato and Courgette Risotto as a main course, complemented by a crisp green salad with a lemon vinaigrette or a side of garlic bread. For a more robust meal, consider pairing it with a grilled chicken breast or seared fish. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese for an elegant presentation.

Storing Instructions:

To store any leftovers, place the risotto in an airtight container and refrigerate for up to three days. For longer storage, you can freeze the risotto in a freezer-safe container for up to two months. When freezing, ensure the risotto is completely cooled before sealing the container.

Reheating Instructions:

To reheat, place the risotto in a pan over medium heat, adding a splash of vegetable stock or water to loosen it up. Stir occasionally until heated through, which should take about 5-7 minutes. Alternatively, you can microwave the risotto in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through.

Conclusion:

We hope you enjoy making and savouring this delightful Tomato and Courgette Risotto! We'd love to hear how it turned out for you—share your thoughts in the comments below. Don't forget to subscribe to our newsletter for more delicious recipes and cooking tips. Happy cooking!

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How to Make Tomato and Courgette Risotto

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Cooking Method: Stovetop

Cuisine: Italian

Courses: Dinner

Difficulty: Intermediate

Cooking Temp: 200 C

Servings: 4

Calories: 412 kcal per serving

Best Season: Summer

Dietary: Gluten-Free, Nut-Free, vegetarian

Description

Indulge in the comforting flavours of our Tomato and Courgette Risotto. This Italian-inspired dish features roasted courgettes and cherry tomatoes blended into a creamy Arborio rice base, enriched with mascarpone and Parmesan cheese. Perfect for a cozy dinner, this risotto offers a delightful combination of textures and tastes that will leave you wanting more.

Ingredients

2 tbsp olive oil
1 small onion, diced
2 cloves garlic, crushed
1 tsp coriander seeds, crushed
200 g Arborio rice
500 ml vegetable stock
200 g passata (tomato purée)
2 courgettes diced
200 g cherry tomatoes, halved
60 ml dry white wine
50 g mascarpone cheese
50 g grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves, for garnish

Instructions

Prepare the Vegetables:

1
Preheat the oven to 200°C (180°C fan).
2
Place the diced courgettes and halved cherry tomatoes on a baking tray. Drizzle with 1 tbsp of olive oil, season with salt and pepper, and roast for 10-12 minutes until tender.

Cook the Risotto:

3
Heat 1 tbsp of olive oil in a large pan over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
4
Add the crushed garlic and coriander seeds, cooking for another minute.
5
Stir in the Arborio rice, coating it in the onion mixture, and cook for 1-2 minutes until the rice is slightly toasted.
6
Pour in the white wine and stir until it is absorbed by the rice.
7
Gradually add the vegetable stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This process should take about 20 minutes.

Add Tomato and Finish:

8
Once the rice is nearly cooked, stir in the passata and continue to cook for another 5 minutes.
9
Add the mascarpone cheese and stir until the risotto is creamy and the rice is fully cooked.
10
Fold in the roasted courgettes and season with salt and pepper to taste.

Serve:

11
Serve the risotto in bowls, topped with the roasted cherry tomatoes and grated Parmesan cheese.
12
Garnish with fresh basil leaves.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 412kcal

% Daily Value *
Total Fat 9g14%
Saturated Fat 2g10%
Cholesterol 6mg2%
Sodium 862mg36%
Total Carbohydrate 72g24%
Dietary Fiber 5g20%
Sugars 7g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the mascarpone and Parmesan cheese with vegan alternatives.
If you prefer not to use wine, replace it with an equal amount of additional vegetable stock.
Roasting the vegetables adds a depth of flavour, but if short on time, you can sauté them instead.
Feel free to add other vegetables such as bell peppers or spinach for added nutrition and variety.
Stirring constantly while cooking the risotto is essential for achieving the creamy texture typical of this dish.

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Read it online: https://greatfood.ie/recipe/tomato-and-courgette-risotto-recipe/

Fiona O'Sullivan

Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.