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Pea and courgette risotto

By September 25, 2020

Risotto is one dish that can be adapted no matter what time of year it is. This dish has a lovely freshness to it with the herbs and vegetables. A comfort dish for a rainy day making the most of the courgette season. Frozen peas, I find work better but if you can get fresh when in season, then make the most of them. 
250g risotto rice (my preference is arborio)
70g parmesan grated
20g unsalted butter
2 shallots finely chopped
2 cloves garlic finely chopped
750ml vegetable stock
10g finely chopped parsely
10g Finely chopped chives
10g Finely chopped basil
150g courgette finely diced into cubes
100g frozen peas
Salt and pepper to season
30ml oil for frying
100ml vermouth

In a frying pan fry off the courgette dice in 10ml of oil until nicely browned, place on a plate with kitchen paper
In a pan keep the stock on a low heat as you will need it warm when you add it to the risotto
In another medium sized pan on a low heat fry off the shallots and garlic in 20ml of the oil until soft
Turn the heat up high and add the vermouth, after 1 minute turn the heat down to a medium heat
Add the rice to the pan and stir to coat in the residual liquid
Start to add the stock a ladleful at a time and keep stirring until the rice has absorbed each ladle before adding another
After 15 mins, take some of the rice and test for doneness, it should be soft with a little bite but not too much and not leave a chalky sensation in your mouth
If it is still a little chalky or too al dente, then continue to cook until you get the right texture
5 minutes before the end of the cooking time, add the peas, courgettes and herbs and stir through
Turn the heat down and add the parmesan and butter, stirring through for another couple of minutes
Season and serve

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