Friday 8 May 2009

Courgette Risotto (vegetarian)



Recipe Ingredients: (enough for 4)
  • 400grs Risotto rice (American Long Grain will also work)
  • 1 courgette (sliced into little cubes)
  • 150grs Button Mushrooms (if bigger cut in halves) please do not use canned..not the same.
  • 1 large onion (finely diced)
  • 1 Garlic Clove (minced)
  • 1 Vegetable stock cube (Oxo is fine or Knorr)
  • 1 heaped soup spoon of chopped up parsley.
  • a little olive oil
  • 25-30grs butter
  • salt and freshly ground black pepper
  • 3 soup spoons of fresh single cream
  • (optional) shavings of cured parmesan cheese (optional extravagant) shavings of Truffle
Place a pan on the stove with enough olive oil to cover the bottom, once hot add the, onion, garlic, courgette and seasoning (salt and pepper), let them cook stirring it occasionally once the onion is semi-transparent add the rice, stirring it to be completely covered in the olive oil, let the rice cook around 3 minutes stirring frequently, this will make the rice thirsty and ready to start absorbing the stock, you make this by adding the stock cube to about 70dcl of warm water, making sure is well dissolved. So you add some stock just enough to cover the rice and continuously stir, as it dries add a little more stock and so on until it finishes,but when you have used 2/3 of the stock is time to add the mushrooms and the butter, and then continue the process as before.


The risotto requires that the rice is fully cooked but still firm in the grain interior, so don't be afraid test and taste it as you cook, you'll know when is right for you, it should never be overcooked and soft all the way through, once I almost finished cooking I added then the three spoons of fresh cream, and let it cook just one further minute then added the parsley and gave it one last stir, and served it. It is lovely to then put on top for both decoration and flavour the optional bits, just slithers of cured parmesan, or shavings of truffle, or both..hehe you decide how extravagant you wanna be.....It is also lovely with a nice medium dry ice cold white wine...have fun ..is easy and you don't need the optionals to be good... cheers!!!



10 comments:

Coffee and Vanilla said...

Sounds great! I'm making pumpkin risotto today with white fish wrapped in seaweeed :))))

Chef E said...

Yum! Time for fish and risotto in this house...nice ingredients list here!

Rico said...

Many great thanks to:

Coffee and vanilla, thanks for comment, and I am sure yours too will be a success. love the combo you described :) xx

Chef E, thanks for comment, you too doing a fish risotto like coffee above well done, I am sure they will be quite different and a success no doubt. I will view both of course :) xx

Anonymous said...

Olá Rico,
obrigada pela visita. Vim retribuir. Gostei do blog e vou voltar.
Um abraço.
Susana.

Tangled Noodle said...

Whether it's sweet or savory, I can never resist a creamy-style rice. This looks wonderful! I'm not growing courgette/zucchini this year but that won't stop me from this!

Rico said...

Many thanks to:

Sophie, thanks for liking my humble risotto. cheers for comment. and visit xx :)

Susana, por ter retribuído a visita e ter gostado do meu blogue, lembra-te tenho um em Português se gostas mais. jinhos xx

Tangled, you grow your own courgettes/zucchinis, wow I love you already, thanks for comments, there is one more courgette recipe to come you're going to love. xx

French Cooking for Dummies said...

I love risotto although I'm still having troubles getting the rice right ;-) I might try again with your recipe!

Rico said...

Follow this recipe and you cannot go wrong...but anyway as long as is tasty and edible that is what is important...I love risotto..but not many restaurants get it right either...the problem is usually trying to rush ...you cannot rush a risotto, it will be ready when is ready...good luck if you make it let us know how it went ...that is if you want and if you have the time.. good luck thank you soooo much 4 visit and comment :) xx

Cate said...

the ingredients here look so good. i love zucchini, and i even think that my children would suck this down. yum.

Rico said...

Thanks so much Cate, appreciated both your visit and lovely comments, :) xxx

Attribute

If you use any recipes from this site on your blog and/or are inspired by them in the making of a dish on your blog, please acknowledge it by attributing a link as a thank you concerning it's source.... THANK YOU.

PS:
No spam or advertizing will ever be plubished here, don't even try as all comments are checked before publishing.
If you want to place an advert here, payment must be arranjed first.

Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

Recipes published here, will try to conform to the following criteria:

-Easy to create or bake.
-Will be nutritious, wholesome and healthy as well as economical too.
- Will be varied and inventive, mostly created by me.
-Occasionally I will treat you to some indulgent ones. But just as a treat. lol :)
- If I use other blog recipes will be to pey homenage and I will definitly link it, appreciated if the same is done for mine.

I will try to respond to all comments made, and visit their owners, however I run a no strings attached blog here when I comment on other blogs I do not expect to have them come here the same way I don't accept if I am commented on that the person will expect my visit to their blog, no commitments, but as I said I will try.

I also want this opportunity to say, thank you al that have continuously vsited me and new people visiting me you are the reason why I am here, I am not here just to get numbrs or self publicise, I am here for real friends and real opinions and to be nice to all. THANK YOU ALL :) xx

Don't just visit in a rush...subscribe to a feed, get updated automatically when I put new foods up, it is fun.