This gorgeous summertime risotto is a favourite with kids and the cold leftovers can be used to make tasty arancini.
Ingredients
- For the risotto
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- 750ml/1¼ pints chicken or
vegetable stock - 25g/1oz unsalted
butter - 2
shallots, finely chopped - 1
garlic clove, finely chopped - 3 sprigs fresh
thyme, leaves only - 200g/7oz
risotto rice - 200ml/7fl oz
white wine - 200g/7oz
courgettes, trimmed, cut into 1cm/½in cubes - 4 heaped tbsp grated
parmesan, plus extra to serve - 1 unwaxed lemon, finely grated zest, plus 1 tbsp
lemon juice salt and freshly ground black pepper
- 750ml/1¼ pints chicken or
Preparation method
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Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat.
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Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened.
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Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.
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Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly.
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When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time.
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Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan.