Creamy lemon and 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.

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.

Add the risotto rice and stir to coat in the onion and courgettes. 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 couscous ‘risotto’

Since moving out of home and becoming a student, I’ve had to master the art of cooking for one. My biggest problem with this is not necessarily having to eat the same meal for several days straight, but rather knowing what to do with all the bottom halves of packets I end up gathering. A meatball soup that uses half a packet of sausages, a salad that only needs a handful of rocket, the chocolate mousse that only used 1/3 of a tub of cream. I end up with quite the strange collection of recipe remnants in my fridge.

 Tomato risotto

I don’t have a freezer so I can’t double up on everything I make, and eventually I do get bored of having the same meal every day for a week. This essentially means that every time I buy something I need to make sure I have multiple uses for it, to prevent it languishing at the back of my mini fridge until the end of term. This faux ‘risotto’ became the ideal recipe for clearing out my fridge on a Sunday, making room for a new week of ingredients. I initially bought my tomatoes and bag of giant couscous for this salad, the cheese for this pie. Risotto is also well-known for the therapeutic nature of all that stirring. This one pot quick version cuts down on that and makes this a super quick dinner, with just enough stirring time to calm you down on a Monday morning after a particularly sexist two-hour lecture on beards in the Renaissance period. Yep.

Tomato couscous ‘risotto’

Serves 1

  • 100g giant couscous
  • 100g cherry tomatoes, halved
  • ½ onion, sliced finely
  • 1 garlic clove, crushed
  • 1 bunch of basil, leaves picked
  • grated cheddar to serve

Tip all ingredients apart from the basil and cheese into a medium sized saucepan. Add 100ml of water, just enough to submerge all the ingredients. Place over a medium heat and bring to a strong simmer. Gradually the onion will soften, the tomatoes will begin to pop and the couscous will release lots of starch into the water to thicken the risotto.

After 5 minutes, stir regularly to prevent the couscous catching on the base of the saucepan. Test after 5 minutes – the couscous should be soft and al dente and the majority of the water should have evaporated, leaving you with a thick and creamy risotto.

Remove from the heat and stir through the basil. Ladle into bowls and top with the cheese.