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Risotto With Courgettes

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Preparation time
5 mins
Cooking time
30 mins
Serves 3 - 4


  1. Skin a small tomato. Cut it to pieces.

  2. Chop an onion and cut the carrots into pieces.

  3. Cut the cougettes into large pieces and remove the seeds from the piripiri and finely chop.

  4. In a pan with olive oil, gently fry the piripiri and the chopped sage leaves.

  5. Add the rice and let it absorb the fat, stirring constantly, for about 3 minutes over medium heat.

  6. Add the vegetables and peas. Let it cook, stirring constantly, for about 5 minutes.

  7. Drizzle with white wine and let it evaporate. Add 2.5 dl of broth and cook, stirring.

  8. When the rice has absorbed the broth, pour over the broth and repeat until depleted.

  9. The rice is cooked in 20 minutes and must be moist.

  10. Off the heat add the cream and the chopped parsley and basil.

  11. Cover and cook 2 more minutes and serve.