Summer calls for light, vibrant dishes, and Rachel Roddy’s courgette and goat’s cheese risotto delivers just that. This creamy, citrus-infused recipe is perfect for warm evenings, blending fresh seasonal produce with rich, tangy flavours.
Ingredients You’ll Need
- 300g arborio rice
- 2 medium courgettes, thinly sliced
- 100g soft goat’s cheese
- 1 lemon (zest and juice)
- 1 onion, finely chopped
- 1 litre vegetable stock
- 50g butter
- Olive oil
- Salt and pepper to taste
Step-by-Step Method
- Sauté the onion: Heat olive oil and butter in a large pan, then gently fry the onion until soft.
- Toast the rice: Add the arborio rice and stir for 2 minutes until glossy.
- Gradually add stock: Pour in the warm stock, one ladle at a time, stirring until absorbed.
- Cook the courgettes: In a separate pan, lightly fry the courgettes until golden.
- Combine and finish: Stir in the courgettes, goat’s cheese, lemon zest, and juice. Season well.
Serve immediately with an extra sprinkle of goat’s cheese and a drizzle of olive oil for a truly indulgent meal.
