Tomato & Courgette Risotto


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 litre boiling water

• 400g carton passata

• 1 punnet cherry tomatoes, halved

• 4 courgettes, halved and sliced

• Half a tub mascarpone

 

 

To Garnish

 

• Parmesan  (or vegetarian alternative), grated, to serve

 

 

 

Method

 

1. Put 2 tbsp of oil (plus large knob of unsalted butter) in a large pan over a medium heat.
    

2. Add the onion and cook for 5-7 mins until softened.
    

3. Add the garlic and coriander seeds and cook, stirring, for another 1 min.
    

4. Stir in the risotto rice, coating it in the onion mixture.
    

5. 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.
    

6. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more hot water as needed.
    

7. Meanwhile, heat oven to 200C/180C fan/gas 6.
    

8. 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.
    

9. Add the mascarpone and plenty of seasoning to the risotto.
    

10. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more.
     

11. Add the courgettes and stir to combine.
     

12. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan plus an extra scoop of Mascarpone on top.