Creamy Courgette Risotto Recipe
Courgette risotto is an easy dinner that you can make for your family or just yourself. There is so much flavour packed into this one meal; you are going to enjoy every bite!
In this blog post, you will learn how to make a Creamy Courgette Risotto.
How to Make Courgette Risotto
What Rice is Used in This Courgette Risotto?
Risotto is traditionally made with specific types of rice that are known for their high starch content and ability to absorb liquid while maintaining their structure. The main types of rice that can be used in risotto are listed below:
- Arborio: arborio rice is the most common and widely available variety used for risotto. This will probably be the one that you find easily in your grocery store. It has short, plump grains that release a significant amount of starch, resulting in a creamy texture.
- Carnaroli: carnaroli is often referred to as the “king” of risotto rice. Carnaroli has a slightly longer grain than Arborio and a higher starch content. It maintains its shape better during cooking and has a firmer texture.
- Vialone Nano: Vialone Nano rice is known for its small, round grains and excellent ability to absorb liquid. It produces a very creamy risotto while retaining a slightly firm centre.
- Baldo: Baldo rice has large, plump grains similar to Arborio but with a slightly firmer texture. It absorbs flavours well and provides a creamy consistency.
- Roma: Roma rice has large grains that release a good amount of starch, resulting in a creamy risotto. It is not as common but still used in traditional Italian cooking.
- Maratelli: Maratelli rice is a traditional variety with medium-short grains and a high starch content. It is less well-known but highly regarded for its cooking properties.
The choice of rice for your courgette risotto can depend on availability, the specific recipe, and personal preference for texture. While Arborio is a great starting point for most, experimenting with Carnaroli or Vialone Nano can elevate your risotto to a more professional level due to their superior texture and flavour absorption capabilities.
Comparison of Rice Types
Creaminess: All of these rice varieties mentioned above are capable of producing a creamy risotto due to their high starch content. However, Arborio and Vialone Nano tend to be the creamiest.
Texture: Carnaroli and Vialone Nano are favoured for their firm texture even after absorbing liquid, making them ideal for dishes that require a bit more structure.
Availability: Arborio is the most widely available and commonly used outside of Italy, making it the go-to choice for many home cooks.
Do I Have to Use Chicken Broth?
The type of broth used can significantly impact the flavour. Homemade or high-quality store-bought broths are recommended.
Put your chicken broth in a pot on the stove to keep it warm as you ladle it into the risotto. This reduces cooking time as the broth is warm before it is put into the risotto and does not need to be heated up on the pan.
Try making your own Classic Chicken Bone Broth with this recipe here.
Can I Use a Chicken Stock Cube?
Using chicken stock cubes in risotto is a practical and effective alternative to liquid stock. By properly dissolving the cubes in hot water, keeping the broth warm, and being mindful of seasoning, you can create a delicious and creamy risotto. Enhance the flavour with fresh ingredients and finish with cheese for a rich, satisfying dish.
Be mindful of the saltiness of the stock cube; however, as you might not need to season the risotto as much if you are using one.
Ingredients
Butter: butter is the non-stick coating and coats the onions and garlic to keep them from burning while they sauté.
Onions: onions provide a foundational sweetness and flavour that complements the other ingredients.
Garlic: garlic adds a subtle pungency that enhances the savoury profile of the risotto.
Courgette (Zucchini): the courgette adds a fresh and slightly sweet flavour and a tender texter. This lets it add a light element to the risotto. My homemade Zucchini Muffins are a great way to use up any extra zucchinis!
Risotto Rice: risotto rice is a part of the short-grain rice varieties that are high in starch, which is essential for the creamy texture of risotto. Because of the rice variety, it allows the risotto to absorb flavours well.
Lemon Juice: lemon juice adds acidity to the dish that helps to cut through the richness of the dish and balances out the flavours.
Chicken Broth: chicken broth gives the risotto its deep flavour. The quality of the broth deeply influences the final flavour of the risotto. Homemade chicken broth makes this dish just unreal!
Mozzarella Cheese: mozzarella cheese provides a creamy texture and a mild flavour that adds richness to the risotto.
Mascarpone: mascarpone cheese gives this dish a luxurious creaminess and a slight sweetness, enhancing the risotto’s texture and flavour depth. Adding the mascarpone at the end of the recipe and letting it melt and simmer, is what gives you the extra creaminess and richness of this dish.
Tips
- If using a chicken stock cube, try to use high-quality stock cubes for the best results. Some brands offer reduced-sodium or organic options, which can be beneficial for controlling the saltiness and ensuring a more natural flavour.
- Use warm broth. Keeping the broth warm prevents the cooking process from slowing down each time you add liquid.
- Periodically stir the risotto. While some recipes suggest constant stirring, periodic stirring is often sufficient. The key is to keep the rice moving enough to release starch without becoming gluey.
- Taste and adjust. Regularly taste the risotto to check the rice’s doneness and seasoning. Adjust salt and other seasonings as needed to suite your taste.
- Set aside some of the courgette prior to frying it to garnish your risotto when it is finished cooking.
For other pasta recipes try these below.
- Fettuccine Alfredo
- Stuffed Pasta Shells
- One-Pot Bacon Cheeseburger Pasta
- Creamy Chicken Gnocchi Soup
- Garlic Parmesan Pasta
Creamy Courgette Risotto
Ingredients
- 1/4 c. butter 50g
- 1 onion diced
- 3 garlic cloves crushed
- 1 courgette diced
- 1 c. Risotto rice
- Juice of 1 lemon
- 1 Quart of Chicken Broth or Stock Cube – check stock cube box for directions
- 1/2 c. mozzarella cheese or Parmesan
- 1/2 c. Mascarpone cheese
Instructions
- In a large, sturdy pan, melt the butter on a low heat. Once butter is melted add the diced onions and soften. About 7 minutes. Add the crushed garlic and cook until fragrant. Usually 1 minute.
- In a pot on the stove, keep your chicken broth or stock on a low heat to keep it warm for adding to the risotto.
- Once the onions are softened, add the risotto rice and the diced courgette. Increase the heat and sizzle for about 1-2 minutes.
- Squeeze the lemon juice onto the risotto rice and add one ladle of chicken broth. Bubble on a medium-high heat while constantly stirring. Once the chicken broth is almost absorbed into the rice, add another ladle full of chicken broth. Keep cooking the risotto like this for 20-25 minutes, until it is tender.
- Stir in the mozzarella, mascarpone, and your seasoning to the risotto. Cover with a lid and let sit on a low heat for 5 minutes.
- Once the 5 minutes is done, remove the lid and stir the risotto getting into the corners so that the whole pan looks creamy.
- Remove from heat and serve.
Notes
Author: Sarah Young