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Carrot and courgette risotto

Submitted by jeni 11 June 2009

With extra parmesan to add at the table.



medium onion finely chopped;,1Tbsp olive oil;,1 clove garlic finely chopped;,1½ litres veg. stock (with Marigold powder is fine),2 large carrots chopped into ¼ inch dice;,1 medium courgette chopped slightly larger than the carrots;,200 g risotto rice;,small slug of dry sherry;,2 Tbsp chopped coriander leaf;,salt and pepper;,2 Tsps grated parmesan.,


Have the hot stock on the next burner and a kettle of boiling water handy in case you run out!.
Soften the onion and garlic in the oil in a large lidded frying pan, add the chopped carrot and allow to cook for 2/3 minutes. Add the courgettes and then the rice and stir it to make sure that the rice is coated in the oil.
On a medium heat add the stock a ladleful at a time, allow that liquid to absorb before adding more. It's not really necessary to stir it constantly, just stay fairly near it and make sure that it doesn't dry out or start to catch on the pan.
It should be ready in about 20 to 25 minutes, the rice grains will have absorbed the liquid and won't take any more. Slosh in the sherry, half the parmesan, seasoning and coriander. Cover and set aside for 2 to 3 minutes then serve.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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