Nothing like a good courgette. And a good risotto. Together, you’re looking at something great.
I only made this because I had a ridiculously good looking courgette in the fridge. I think it was from Lidl. It was so green and appealing, it had to be a star of the show.
I did something here I’ve not tried before that worked nicely – grated half the courgette into the risotto rather than chopping it all. It lets the vegetable mingle more into the rice and gave a more courgetty result.
Courgette, broccoli and chicken risotto
1 large or 2 medium courgettes
1/2 head brocolli
1 small white onion
Cooked leftover chicken (optional)
About 75g risotto rice per person
1 pint good chicken or vegetable stock
2 cloves garlic
Small cup white wine
Grated Parmesan (I was in a pinch and used pecorino but it worked well)
Take your brocolli and chop into small florets. Half your courgette and slice into 1/2 inch or so chunks. Chop your white onion finely. Grate the remaining courgette and set to one side.
In a large pan soften the white onion and minced garlic together. Add a little extra oil and the arborio rice, stirring until the rice has turns opaque. Add the white wine and bay leaf and a little of the chicken stock. Add the stock gradually every 5 minutes or so until the rice is cooked and mixture reduced.
While you’re cooking the rice in a seperate pan, cook the grates courgette and set aside in a sieve to drain any excess water. Cook your courgette chunks in the same pan.
Add the grated courgette, chunked courgette and the leftover chicken at the end as the rice is finishing cooking. Stir in the cheese, reserving a little for garnishing. Season and eat!