Courgette Risotto
A Seasonal Supper for June that sings of Summer
Hi lovely More Please subscribers, I am writing to you today with the June edition of A Seasonal Supper.
Now, to be truthful, I love and eat courgettes all year round (naughty) but they are currently at their prime and so it felt important to celebrate them. Courgettes are an absolute workhorse in vegetable terms, even though their flavour is relatively plain and mild. This makes them sponges for other aromas, not to mention their texture, which is hard enough to hold their shape even after a long braise, but also soft enough to be eaten raw.
They are my ultimate bulking vegetable - they can go in almost anything and won’t change the flavour too much but will add density and crunch. If you haven’t tried grating a courgette and frizzling it with garlic, chilli and anchovies to then be tossed through spaghetti then I really recommend you do. While I am at it, here are a few more courgette recipes from the archive that are worth perusing.
Anyway back to today’s recipe.
It’s just a lovely, simple Courgette Risotto. No bells and whistles, nothing super complicated, just a comforting, easy and elegant vegetable main. Courgettes are in both the base and on top of the risotto, partly because I bloody love a risotto topping, but also because I wanted to have some crunchy courgette to work against the very soft stuff. As I said, courgette flavour is actually very mild, so we are helping it along with plenty of garlic, lemon zest and parmesan cheese. This would also be so divine with some fried, stuffed courgette flowers on top if you can get hold of them.
NEXT WEEK ON MORE PLEASE - WE ARE TALKING TOMATOES.
COURGETTE RISOTTO
Serves 4
For the risotto