WHB #147: Courgette & herb risotto

The 147th edition of Weekend Herb Blogging is hosted by Katie from Thyme for Cooking.

A herb risotto won’t work without herbs in this case parsley and chive. Regular readers of my blog know that my favourite herb is parsley. I used it in many dishes for Weekend Herb Blogging, more often than chives. Chive is a relative to onions and garlic and grows practically everywhere in Europe. It’s easy to grow: I planted out the harvested pots from the window sill anywhere in the garden and now I have lots of chive spots. In German it’s Schnittlauch from the verbal stem schneid- “cut”, because, unlike its subterranean relatives onion and garlic, chives are harvested by cutting the leaves. In contrast to their relatives chives give a light, fresh hint of onion to whatever they garnish and are as well an important element in any garden.

Courgette & herb risotto

Courgette & herb risotto

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Courgette & herb risotto
Categories: Vegetarian
Yield: 4 Servings

Ingredients

50 grams   Butter
4     Courgettes , sliced into thin strips lengthways
      Olive oil
3     Shallots or 1 onion, finely chopped
2     Garlic cloves , finely chopped
400 grams   Risotto rice
150 ml   Dry white wine
      Hot chicken stock , keep it simmering in a pan
      Chives and flat-leaf parsley, 1 bunch of each,
      — chopped
25 grams   Parmesan , grated

Source

 

 
  olive magazine, July 2005
 
  Edited *RK* 07/19/2008 by
  Ulrike Westphal

Directions

1. Heat a large frying pan. Add a third of the butter. When it’s foaming add the courgettes. Fry for a few minutes each side until golden. Drain off any excess fat and keep warm.

2. Heat a large heavy-based saucepan and add 1 tbsp oil and another third of butter. Heat until it is foaming, then add the shallots and cook for 5 minutes or until beginning to soften. Add the garlic, then stir in the rice and heat through for a minute until it is completely coated and shiny. Pour in the wine and bubble, stirring until it evaporates. Reduce heat to medium and add the stock a ladleful at a time, allowing the liquid to be absorbed into the rice before adding more. This process will take up to 20 minutes.

3. When the rice feels soft but still has a little bite and the texture is creamy the risotto is ready. Take the risotto off the heat and stir in the herbs, Parmesan and remaining butter. Season. Spoon the courgettes on top. eave a comment or rate this recipe

:Easy
:Ready in 40 mins

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Don’t miss Kates round-up on Monday. And for September 1 – September 7 I have the honour to host Weekend Herb Blogging.

6 thoughts on “WHB #147: Courgette & herb risotto

  1. Jutta (Gast)

    I think I should comment in English from now on – this is an English blog, isn’t it, my dear?

    Joke by side (hihihi), I like this recipe, it looks gorgeous. I had risotto with courgette yesterday, but I’m afraid, not that delicious.

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