Name: Vegan courgette risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion and 2 garlic cloves, finely chopped; 3 ripe tomatoes roughly chopped; 350g carnaroli or other risotto rice; 1 tsp chopped rosemary; 1 ½l hot vegetable stock; 3 courgettes finely diced; 140g peas fresh or frozen; large handful basil lightly torn

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Vegan courgette risotto

Vegan courgette risotto

Silvana Franco

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.39 ratingsRate

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This fresh vegan one-pot supper makes the most of the season's fresh produce - plus it's a great way to get kids to eat their veg

Freezable

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

and 2 garlic cloves, finely chopped
3 ripe tomatoes

roughly chopped
350g carnaroli or other risotto rice
1 tsp chopped rosemary
1 ½l hot vegetable stock
3 courgettes

finely diced
140g peas

fresh or frozen
large handful basil

lightly torn

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Nutrition: per serving

kcal406
fat5g
saturates1g
carbs82g
sugars9g
fibre7g
protein14g
salt0.51g

low

Method

step 1

Heat the oil in a large pan. Cook the onion and garlic for 5 mins until the onion has softened. Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice and rosemary.
step 2

Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further 5 mins.
step 3

Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately.

Recipe from Good Food magazine, July 2009

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A star rating of 4.2 out of 5.39 ratings

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