Creamy lemon courgette risotto

Last night I was woken up three times by crazy thunderstorms. Huge flashes of lightning, followed by counting the seconds until the seemingly endless rumble of thunder breaks, the rain persistently pounding the roof. Not exactly ideal July weather. Good for the garden, maybe, but not for maintaining a holiday tan. It also causes a dilemma for summer cooking – despite it being late July, torrential rain does not call for summer salads.

Courgette and lemon risotto

This summer risotto is the answer. It’s hearty enough to suit the weather, but with fresh flavours and a way to use up some of the courgette glut that regularly occurs at this time of year. The swirl of crème fraiche at the end is entirely optional but I love it for making this extra creamy and luxurious, balanced perfectly by the crunchy pine nut sprinkling. Time to curl up with a big bowl, listen to the rain and cross your fingers for sunshine soon.

Creamy lemon and courgette risotto

  • 1 onion
  • 3 courgettes
  • 2 cloves of garlic, crushed
  • 200g risotto rice
  • 1 lemon, zest and juice
  • 2 litres warm chicken stock
  • 3tbsps pine nuts
  • knob of butter
  • 2tbsp crème fraiche
  • parmesan, for sprinkling

Finely dice the onion and sweat in a medium saucepan in a generous drizzle of oil until softened. Coarsely grate 2 of the courgettes and add to the onion, cooking for 2-3 minutes until beginning to soften. Add the garlic and cook out.

Pour in the risotto rice and stir to coat in the onion and courgettes. Next, add the lemon zest and juice. Once the rice has absorbed the lemon juice, begin adding the chicken stock, one ladle at a time. Stir the risotto regularly and once it has absorbed each ladle of liquid, add the next one.

Meanwhile, finely dice the remaining courgette. Melt the butter in a frying pan, add the courgettes and fry over a high heat until the courgettes are beginning to go brown and crispy. Add the pine nuts and fry for a further 2-3 minutes until golden.

Once all the liquid has been absorbed by the rice and it is al dente (about 20-25 minutes), stir through the crème fraiche into the risotto. Ladle into bowls and serve topped with the crispy courgette and pine nuts, and a sprinkling of parmesan.

Tomato, courgette and pesto tarts

I have a thing for puff pastry. Covering a creamy chicken pie, twisted into cheese straws, folded over fruit to make a freeform galette, twisted with cinnamon sugar into tightly swirled palmiers – I’ll take them all please. This recipe therefore marks my continued quest to incorporate pastry into my diet in a way that isn’t completely over indulgent and unhealthy.

tomato, courgette and pesto tarts

These tarts are one of the simplest ways to get some flaky, buttery puff pastry into my diet whilst simultaneously getting some vegetables. It’s also really good for getting vegetables to stretch frugally far – just one courgette and three tomatoes make six tarts. These can either feed a crowd or, if you’re a student like me cooking for one, be stored in Tupperware and reheated for 5-10 minutes in the oven every day for a speedy hot lunch that isn’t a toasted bagel.

Tomato, courgette and pesto tarts

  • 1 package of ready rolled puff pastry
  • ½ tub of pesto
  • 1 courgette
  • 3 large tomatoes

Preheat the oven to 190’C. Unroll the pastry. Cut it in half horizontally, and into thirds vertically, giving you six even squares of pastry. Spread these out on two lined baking trays. Use a sharp knife to score a 1cm border around the edge of each square – do not cut all the way through.

Spread the pesto into the middle of each tart, right up to the border. Thinly slice the courgette and tomatoes. Lay over the pesto in alternating rows, creating whatever patterns you like.

Bake for 25 minutes, until the pastry is risen, golden, and crisp on the base.

Courgetti, feta, pine nuts

I know the last thing the internet needs is another courgetti recipe. I resisted making and trying this for a long time, determined to stay away from the clean eating craze and thinking a bowl of sliced courgettes really couldn’t taste that good. But here’s the thing…it really can!

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The trick to fab tasting courgetti is to make it fried in plenty of butter and topped with a generous amount of cheese. That way there’s no denying that this dinner is healthy, quick, requires minimal ingredients and is still delicious! At uni I don’t have a garlic crusher let alone a spiralizer, but even when slicing the courgettes into strips by hand this still comes together under 15 minutes (and in just one pan). Whilst the butter and cheese are great, I think that the key to the recipe is the garlic – it perks everything up, swaps some of that healthy courgette flavour for some garlic bread scented deliciousness and transforms the whole dish. I wasn’t sure I even liked courgettes before this and now I can happily eat bowl after bowl – it’s a winner!

Courgetti, feta, pine nuts

Serves 1

  • 1 courgette
  • butter for frying
  • 1 garlic clove, crushed
  • scattering of pine nuts
  • 50g feta, crumbled

Slice the courgettes lengthways, then cut each length into thin ribbons. Heat a splash of olive oil and large knob of butter in a frying pan.

Add the courgettes and fry over a medium heat. They will take a while to get going but gradually will soften, become more transparent and start to caramelise just a little on the bottom. If you’ve spiralised them this will only take 1-2 minutes, if you’ve cut them by hand it will take 5-8.

When the courgettes are nearly entirely cooked through, add the garlic and cook out for 1-2minutes. Move the courgettes to the side of the pan. In the space, fry the pine nuts until golden. Scatter over the feta and stir everything together. Tip into a bowl to serve and feel smug about your healthy dinner!