Tomato and Courgette Risotto
Tomato and Courgette Risotto
Tomato & Courgette Risotto
Serves 4
Serves 4
Prep: 10 mins
Cook: 25 mins
This lovely Vegetarian creamy risotto is a Guest Recipe from BBC Good Food and was the perfect way to use some of the fresh vegetables growing in our Vegetable patch - an Italian classic, finished with Mascarpone and grated Parmesan
Ingredients
2 tbsp olive oil
Large knob unsalted butter
1 Spanish onion, chopped
4 garlic cloves, crushed
1 tsp coriander seeds, crushed
300g risotto rice
1-2 vegetable stock cubes
1 glass white wine
1 glass white wine
1 litre boiling water
400g carton passata
1 punnet cherry tomatoes, halved
4 courgettes, halved and sliced
Half a tub mascarpone
AND THIS IS WHAT YOU DO......
- Put 2 tbsp of oil (plus large knob of unsalted butter) in a large pan over a medium heat.
- Add the onion and cook for 5-7 mins until softened.
- Add the garlic and coriander seeds and cook, stirring, for another 1 min.
- Stir in the risotto rice, coating it in the onion mixture.
- Gradually add 300ml of the boiling water, together with the white wine and crumbled vegetable stock cubes, stirring until fully absorbed by the rice between each addition.
- Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more hot water as needed.
- Meanwhile, heat oven to 200C/180C fan/gas 6.
- Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.
- Add the mascarpone and plenty of seasoning to the risotto.
- Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more.
- Add the courgettes and stir to combine.
- Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.