Courgette & Mushroom Risotto

Given how popular the Chorizo & Green Peas Risotto is,  I’m proposing a vegetarian alternative this week with mushrooms & courgettes. It’s easy, creamy (although there is no creme fraiche!) and is ready in less than 30 minutes.

Courgette & Mushroom Risotto - The Beginner's Cookbook Recipe
Courgette & Mushroom Risotto – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A big pan with a cover

Ingredients for 3-4 persons:

  • 250gr risotto rice (1 cup)
  • 2 courgettes
  • 7 mushrooms
  • 1 shallot
  • 45gr Parmesan (1/4 cup)
  • 120ml white wine (1 cup), I used Pinot Grigio that was left over in the fridge
  • 1 vegetable stock cube
  • 600ml water (5 cups)
  • 4 tablespoons butter
  • Salt & pepper

Before you Start:

  • Slice finely the mushrooms
  • Slice finely the courgettes
  • Cut the shallot in half from top to bottom. Put the cut side down and make horizontal cuts every 3-5 mm without reaching the roots. Then make vertical cuts till the top (and leaving the roots out).

Ready to go?

  • Place a big pan on medium high heat and melt the butter. Then add the chopped shallot and cook it for 2-3 minutes till golden.
  • Add the mushrooms and cook also for a few minutes.
  • Then and the risotto rice and stir constantly for 4-5 minutes till the rice becomes translucent.
  • Then add the white wine and keep stirring. Once it disappeared, add the sliced courgettes, the water, the vegetable stock cube, salt & pepper.
  • Cook for 20 minutes with the lid on.
  • Remove the lid, taste it (if the rice feels hard, cook it for a few more minutes), add the grated parmesan, stir and serve immediately.
  • BON APPÉTIT !

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