I love risotto and so does HIM, the only negative part of making it is that you need to be in the kitchen the entire time, stirring the pot regularly and adding ladle fulls of stock as you go. Time consuming indeed, but so worth it when you set down to eat a bowl full of this creamy heaven.
I found this recipe in the BBC Good Food Magazine (June 2014 issue) and adapted it by adding crispy bacon pieces (because… who doesn’t love bacon… right???) and wine. While omitting the toasted pine nuts, lemon & mascarpone – but the idea of adding grated courgettes right at the beginning truly does make for a creamy risotto!
would I make it again – yes!
This recipe fed 4 adults … because the courgettes help to bulk it out!
Creamy Courgette Risotto
1 small onion, finely chopped
3 courgettes, (grate 2 of them & dice the third)
210g risotto rice
150ml white wine
1l stock (I use chicken stock)
2 Tablespoons of butter
150g bacon pieces
- Melt the butter large pot and fry the onion until softened
- Add the grated courgettes & rice, stirring to coat all the pieces
- Add the white wine and sizzle for 1-2minutes
- Add a ladle (or two) of stock and stir
- Reduce heat to medium and stir regularly, adding a ladle of stock at a time as it gets absorbed during the cooking process (takes approx. 20-25minutes)
- Remove risotto from heat, add the remaining butter and a handful of parmesan cheese. Cover with a lid and leave for 5minutes.
- In the meantime, fry the bacon & diced courgette in a frying pan until both are cooked (and bacon is crispy)