Photo: K8
Summer courgette risotto
9 ingredients
15 min + 30 min
Serves 4
openrecipes
This fresh one-pot supper makes the most of the season's fresh produce - plus it's a great way to get kids to eat their veg
Estimated Nutrition (whole recipe, rough)
462
Calories
11g
Protein
15g
Fat
73g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 1 onion and 2 garlic cloves, finely chopped
- 3 ripe tomatoes , roughly chopped
- 350g carnaroli or other risotto rice
- 1 tsp chopped rosemary
- 1½l hot vegetable stock
- 3 courgettes , finely diced
- 140g peas , fresh or frozen
- large handful basil , lightly torn
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes