TOMATO & COURGETTE RISOTTO

Tomato & courgette risotto image

Roast a glut of summer vegetables and serve in this creamy Italian classic, finished with mascarpone and grated Parmesan

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 11

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Ingredients

2 tbsp olive oil
1 small onion , diced
2 garlic cloves , crushed
½ tsp coriander seeds , crushed
200g risotto rice
500ml vegetable stock
200g carton passata
12 cherry tomatoes , halved
2 courgettes , halved and sliced
2 tbsp mascarpone
parmesan (or vegetarian alternative), grated, to serve

Steps:

Put1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and coriander seeds and cook, stirring, for another 1 min. Stir in the risotto rice, coating it in the onion mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.
Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.
Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.

Nutrition Facts : Calories 633 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium