Ingredient of the Month: Courgette

9 Aug 2016

Courgettes are a very popular summer squash and at this time of year there are plenty of them in the vegetable garden. Low in calories and packed with vitamins and minerals, Courgettes are perfect for a healthy summer dish. Hence, we have made them our Ingredient of the Month.

Like most fruits and vegetables, organically grown Courgettes have the richest flavour and highest nutrient content. When picking your Courgettes from the garden, choose the small, younger ones which are firm, glossy and unblemished. These Courgettes are guaranteed to have the best flavour.

Throughout August we will be sharing Courgette-based dishes and their recipes, so make sure to look out for them!

Courgette, Chilli and Asparagus Risotto with Ricotta Cheese and Chervil filled Courgette Flower

Ingredients (serves 4)

  • 400ml x Vegetable Stock
  • 10g x Herbs
  • 1 x Clove of Garlic
  • 1 x medium Onion
  • 1 x Chilli
  • 500g x Risotto Rice
  • 10ml x Olive Oil
  • 1 x Courgette
  • 10ml x White Wine
  • 1tsp x Ground Mixed Spice
  • 16 x Asparagus
  • 10g x Chervil
  • 40g x Ricotta Cheese
  • 4 x Courgette Flowers
  • 300g x Grated Parmesan
  • Knob of Butter
  • Basil Oil

Method Risotto

  • Boil the Vegetable Stock in a saucepan and add the Herbs.
  • Chop the Clove of Garlic, peel and dice the Onion and finely dice the Chilli. Add into a large saucepan and leave to cook for 5 minutes.
  • Add the Risotto Rice to the Onions and coat with Olive Oil. The oil is helps prevent the rice sticking together. Add the White Wine and hot Vegetable Stock and cook for 15 minutes. Keep stirring the Rice. Add pinch of Ground Mix Spice to give the dish a kick.
  • In the meantime, peal and blanch the Asparagus. Once cooked, slice the ends.
  • After a further 5 minutes, add the Courgette, Asparagus, grated parmesan and butter to the Risotto. Season with Salt and Pepper.
  • Courgette Flowers
  • Finely chop the Chervil, add to the Ricotta Cheese and mix together.
  • Pipe the mixture into the Courgette Flowers. To plate
  • Serve the Risotto in a large bowl and circle the edge with Basil Oil.
  • Place the Courgette Flowers on top of the Risotto and sprinkle with additional Parmesan.