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Courgette and Lemon Risotto

Credit: Photo by Elisa of MyFoodie Days

This creamy courgette and lemon risotto is a tasty and super easy vegetarian dish. Perfect for using the first courgettes in season.

Prep time:  25 mins

Cook time:  18-20 mins

Serves; 4 people.


 onion finely chopped: 1
 fresh ginger* , peeled and grated: 2 centimeter
 carrots , about 4, diced: 300grams
 risotto rice: 100 grams
 chickpeas , about a can drained: 250 grams
 frozen spinach , about 4 cubes: 150 grams
 sun dried tomato purèe** , : 1 tbsp
 boiling water: 2 liters
 salt , to taste
 extra virgin olive oil: 1 tbsp
 Parmesan cheese freshly grated to serve

1. Heat a tbsp of extra virgin olive oil in a big pan, add the chopped onion and the ginger
and sautè for a couple of minutes.

2. Add the diced carrots and cook on high heat for about 5 minutes, stirring often.

3. Pour the boiling water making sure to cover the vegetables. Add the tomato purèe and
season with salt. Bring to the boil then simmer for about 20 minutes.

4. Then add the rice and continue to cook for 20minutes or until the rice is cooked.

5. Five minutes before the end add the chickpeas and the frozen spinach, stir well and
finish to cook.

6. Serve hot with some grated Parmesan cheese.

Now enjoy!
This recipe is from Elisa of My foodie days and can be seen at Instagram https://www.instagram.com/myfoodiedays/
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