How To Make Tomato & Courgette Risotto
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Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 courgettes, diced
- 2 cups Arborio rice
- 1 cup white wine
- 4 cups vegetable broth
- 3 large tomatoes, diced
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
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Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until translucent.
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Add the diced courgettes and cook until they start to soften.
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Stir in the Arborio rice and cook for 1-2 minutes, until lightly toasted.
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Pour in the white wine and stir until it is absorbed by the rice.
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Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
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After adding all the vegetable broth and the rice is almost cooked, stir in the diced tomatoes and cook for another 5 minutes, until the tomatoes are heated through.
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Remove from heat and stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
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Serve the risotto hot, garnished with fresh basil leaves.
Nutrition
- Calories : 412kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 6mg
- Sodium : 862mg
- Total Carbohydrates : 72g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 8g
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