Vegan Summer Zucchini Risotto - Courgette Risotto

Why go to a restaurant and order Risotto when you can make one at home in less than 30 minutes. Super delicious, healthy and flavourful Risotto made right in your kitchen. Packed with veggies and herbs, you will love the burst of flavours. You can sprinkle some Parmesan Cheese while serving if you want.



Recipe from BBC Good Food

Ingredients

Onions 1 finely chopped
Garlic 2 pods finely chopped
Tomatoes 2 finely chopped
Risotto Rice 350gms
Rosemary 1-2 tsp chopped
Hot Water 1.5 L (6 cups) (or use stock)
Courgettes/Zucchini, diced 2
Frozen Peas 140gms (about 1 cup)
Basil a few leaves
Olive Oil and salt

Grated Parmesan Cheese to serve (optional)

Method of Preparation

1. Heat the oil in a large pan. Add the onions and garlic. Saute for 5 mins until the onion has softened.

2. Add the tomatoes and cook for 3-4 mins until softened and pulpy.

3. Add the rice and rosemary, saute for a minute.

4. Pour in half the water (or stock) and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time.

5. Add the rest of the water (or stock), then continue to cook for a further 5 mins.

6. Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Add some salt to taste.

7 Finally add the basil and stir until wilted. Serve immediately.