Put up your hand if you're running out of ideas of what to do with your glut of courgettes? It's late July, courgettes are everywhere. They have been everywhere since about early June, and there's still August to get through. You are finding it hard to even give the little buggers away for free. You've grated, spiralised, baked, stuffed, fried and stacked them, but they just won't go away.
Put up your hand if you’re running out of ideas of what to do with your glut of courgettes? It’s late July, courgettes are everywhere. They have been everywhere since about early June, and there’s still August to get through. You are finding it hard to even give the little buggers away for free. You’ve grated, spiralised, baked, stuffed, fried and stacked them, but they just won’t go away.
Well, help is at hand! This recipe was borne out of a need to use up a few too many courgettes that I received in my fortnightly organic veg box. My fennel plant in the garden was (is) slowly turning into a gigantic triffid and I still had some fecking hazelnuts in the nut bowl from Christmas (note to self, buy less in-shell nuts next Christmas – doesn’t matter how much of a bargain they are!) From this ramshackle bunch of ingredients was this risotto recipe born. Even my husband who really isn’t a fan of courgettes wolfed this down scraping the very last remnants from his plate and asking if there was any more left. Now, I call that a successful dish…
You may note that there is an absence of white wine and cheese in this dish. Instead of white wine, I have chosen to use the lemon juice for the acid, and instead of parmesan and cream, I have opted for the lighter option of crème fraiche. If you couldn’t face your risotto without some parmesan atop, then by all means knock yourself out…I’m not precious about these things!
Ingredients (serves 2):
Method:
And….Enjoy!
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