This year (2023) we seem have a glut of Courgettes. We have grown five plants (the same as we did last year) but so far (mid August) we’ve had more courgettes than we did for the whole of 2022 and there are more growing quickly. The tomatoes are not going as quickly (we’ve currently harvested about half that we had by this time in 2022 but the same as earlier years). So we’re looking for more recipes to use up the courgettes and tomatoes.
This risotto is tasty and simple.
Ingredients
- 200g Tomatoes
- Cherry Tomatoes (about 12)
- A Small Onion (diced)
- Garlic (2 Cloves or equivalent)
- 150-200g Risotto Rice
- 400-500ml Vegetable Stock
- 2 Courgettes Sliced
- Cream Cheese
- Parmesan to finish
- Any other vegetables
Method
In a large pan, cook the onion slowly until soft (5 minutes or so). Then add the risotto rice & stir it to coat with the oil & onion.
whilst doing this, skin the tomatoes and whizz them with a stick blender. Then add the whizzed tomatoes and half of the stock to the rice mixture, cook for 10-15 minutes until the rice is tender, adding more stock as needed.
Put the cherry tomatoes and courgettes in a roasting tin in the oven at about 180C (Fan) and roast them for 10-12 minutes.
When the rice is cooked, add the soft cheese, stir it all together, add the roasted courgettes & cherry tomatoes.
Split into two bowls and top with grated parmesan if you want.
