Tomato courgette risotto

Throughout August and September Iím always to trying to think up fresh ways of serving British tomatoes and courgettes. This makes a gorgeous summer lunch, especially if followed by a pretty mixed green salad.

Serves 4

4 tablespoons extra virgin olive oil

25g butter

1 medium onion, finely diced

500g ripe tomatoes

salt and freshly ground black pepper

350g Carnaroli or Arborio rice

1 sprig rosemary

150ml white wine

900ml good chicken stock

4 tablespoons freshly grated Parmesan + extra for serving

2 courgettes, finely diced


Set a wide pan over a medium low heat.   Heat 2 tablespoons olive oil with half the butter and gently fry the diced onion for 10 minutes or until soft and golden.   At the same time pour the stock into a saucepan and bring up to simmering point.


Place the tomatoes in a bowl, cover with boiling water and lightly stab each tomato.   After a minute, drain the tomatoes and peel.   Set a sieve over a small bowl.   Halve the tomatoes and place the seeds in the sieve.   Strain the juice from the seeds into the bowl and discard the seeds.   Dice the tomato flesh and add to the juice.


Once the onion is soft, mix in the tomato flesh and juice and fry briskly for about 8 minutes or until it forms a thick paste.   Season to taste.   Add the rice and rosemary sprigs.   Stir briskly for 2 minutes, then stir in the wine.


Once the wine is absorbed, stir in a ladleful of hot stock.   This should simmer briskly.   Stir regularly, adding another ladleful of stock as each becomes absorbed.   After about 18-20 minutes the rice should be tender and cooked but with a sauce.   Remove from the heat, season to taste and mix in the remaining butter and Parmesan cheese.


Meanwhile, set a non-stick frying pan over a high heat.   Add 2 tablespoons olive oil and once hot, add the courgettes. Stir-fry briskly for a minute, season to taste and mix into the rice.   Serve immediately with extra Parmesan.


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