I really enjoy making risottos – there’s something satisfying about stirring something dry until it changes in texture to become something completely different! The end result of a creamy, savoury rice dish is always worth the effort too. I made this one using some allotment grown courgettes that were kindly gifted to the cafe and are both the yellow and green type, which gave a nice bit of colour variation.
400g risotto rice
2 large onions, finely chopped
2 cloves of garlic, crushed
5 tbs olive oil
3 large courgettes
100g mushrooms, sliced
100g frozen peas
2 tsp dried tarragon
2 tsp Herbes de Provence
1000ml good quality vegetable stock
200ml white wine
Freshly grated vegetarian Parmesan type cheese
Salt and pepper to taste
1. In a large saucepan fry the butter and olive oil until foaming then add the onion and garlic and gently fry for 5 minutes.
2. Roughly grate one of the courgettes and stir it into the onion mixture. Fry for a further 5 minutes before roughly chopping the remaining courgettes and adding them to the mixture with the mushrooms.
3. Add the rice and stir well to coat thoroughly. Add the wine and simmer to reduce for 5 minutes before adding the herbs.
4. Add the stock a small amount at a time whilst continuously stirring until most of the stock has been absorbed. Cover and simmer for 10 minutes.
5. Add the frozen peas, cover and simmer for a further 5 minutes.
6. Season then serve immediately. Top with the cheese and a sprinkling of extra virgin olive oil. Serve with toasted bread and a green salad.