Roasted Courgette & Cheese Risotto
Creamy, cheesy perfection studded with sweet roasted peppers and tender courgette, all in one pan. It’s naturally gluten-free and vegetarian, so you can feel good about tucking into this vibrant Italian hug. You absolutely need this in your weeknight rotation.
Ingredients
fresh chives10 g
salt1 pinch
black pepper1 pinch
yellow pepper1 whole
red pepper1 whole
vegetable stock900 ml
white wine vinegar1 tbsp
risotto rice240 g
extra mature cheddar cheese70 g
courgette400 g
passata300 g
extra virgin olive oil4 tbsp
garlic cloves4 clove
Instructions
Chef's Tips
For an extra depth of flavour, you can add a finely chopped onion or shallot to the pan and sauté it in the oil before adding the passata and stock.
If you prefer a creamier risotto, stir in a knob of butter or a splash of cream along with the cheese at the end.
This risotto freezes well. Allow it to cool completely before portioning into freezer-safe containers. Defrost in the fridge overnight and reheat gently in the microwave or on the hob with a splash of extra stock or water.
Preheat Oven
Preheat your oven to 220°C (200°C fan/Gas Mark 7).
Prepare Vegetables
Cut the yellow pepper and red pepper into 1.5cm-wide strips. Slice the courgettes into 1cm-thick discs. Peel and smash the garlic cloves with the flat edge of the knife.
Roast Vegetables
Tip the prepared peppers and courgettes onto two large baking trays. Add the smashed garlic cloves. Drizzle with 3 tablespoons of extra virgin olive oil, and season generously with salt and pepper. Roast in the preheated oven for 25 minutes, or until the peppers have slightly darkened at the edges.
Prepare Risotto Base
While the vegetables are roasting, place a large pan over a medium heat. Add the remaining tablespoon of extra virgin olive oil and the risotto rice. Cook for 1-2 minutes, stirring constantly, until the grains are translucent around the edges. Meanwhile, heat the vegetable stock and passata in a separate saucepan until simmering.
Cook Risotto
Pour the hot stock and passata mixture, along with the white wine vinegar (reduced to 1 teaspoon), into the pan with the rice. Bring the mixture to a boil, then reduce the heat to a simmer. Continue to simmer for approximately 18-20 minutes, stirring frequently, until the sauce has reduced and the rice is cooked through and creamy. Season with salt and pepper to taste.
Combine and Serve
Once the rice is cooked, gently stir in the grated extra mature cheddar and the roasted vegetables. Sprinkle over the freshly chopped chives before serving.
