Jersey Butter & Courgette Risotto

A creamy and comforting risotto showcasing the delicate flavor of Jersey butter and fresh courgettes. The lemon zest adds a bright, refreshing note.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.35/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Mood:

Comfort Food•Light & Fresh•Healthy

Ingredients

Servings

1.5cupsArborio Rice(Risotto rice)

£1.20

2mediumCourgettes(Diced)

£0.90

6cupsVegetable Broth(Low sodium preferred)

£0.75

4tablespoonsJersey Butter(Unsalted)

£0.80

1smallOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

0.5cupDry White Wine(Optional)

£1.50

0.5cupParmesan Cheese(Grated, plus more for serving)

£1.75

1mediumLemon(Zest only)

£0.50

0.3cupFresh Basil(Chopped, for garnish)

£1.25

1tablespoonOlive Oil

£0.15

to tasteSalt

£0.05

to tasteBlack Pepper

£0.10

Total Cost

£9.40

£2.35 per serving

Instructions

1.
Heat the vegetable broth in a saucepan and keep it simmering over low heat.
2.
In a large saucepan, melt 2 tablespoons of Jersey butter with the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3.
Add the Arborio rice to the saucepan and toast it for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
4.
If using, pour in the white wine and cook until it is absorbed by the rice, about 1-2 minutes.
5.
Begin adding the warm vegetable broth, 1 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding the next cup. Repeat until all the broth is used and the rice is creamy and al dente, about 20-25 minutes.
6.
Stir in the diced courgettes during the last 5 minutes of cooking, until they are tender-crisp.
7.
Remove the risotto from the heat and stir in the remaining 2 tablespoons of Jersey butter, Parmesan cheese, and lemon zest. Season with salt and pepper to taste.
8.
Serve immediately, garnished with fresh basil and extra Parmesan cheese, if desired.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

475 kcal / 1987 kJ

Carbs

55g

21% of RDA

Fat

22g

31% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

Using warm broth is crucial for even cooking and creamy texture.

Stirring the risotto frequently releases starch from the rice, contributing to its creamy consistency.

Taste and adjust seasoning throughout the cooking process.

Feel free to add other vegetables such as asparagus or peas along with the courgettes.

For a richer flavor, you can use homemade vegetable broth or add a knob of Jersey butter at the very end for extra richness.

Cooking Equipment

Large saucepan

Wooden spoon

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Whipped Ricotta Crostini with Mint and Pea Shoots

Light and refreshing crostini topped with whipped ricotta, fresh mint, and delicate pea shoots. Perfect as a starter or light lunch.

15 minutes

4 servings

Easy

"The creamy ricotta echoes the risotto's texture, while the fresh mint and pea shoots introduce a vibrant, green counterpoint to the rich butter and courgette. The crostini provides a satisfying crunch, contrasting with the risotto's softness, and offers a light start that won't overwhelm the palate."

Dessert

Lemon and Basil Panna Cotta with Strawberry Coulis

A light and refreshing Italian dessert featuring the bright flavors of lemon and basil, perfectly complemented by a sweet and tart strawberry coulis. Its smooth and creamy texture makes it an ideal ending to a rich meal, especially paired with Lemon Risotto.

30 minutes

4 servings

Easy

"The lemon and basil in the panna cotta harmonize with the lemon zest in the risotto, creating a cohesive flavor experience. Its light and silky texture offers a refreshing contrast to the creamy risotto. The sweet and slightly tart strawberry coulis adds a fruity element that balances the savory meal and avoids being overly heavy."