A creamy and comforting risotto recipe with simple, but bold, flavours. This Courgette Risotto with Parma Ham is special enough to impress a dinner date, but also an easy weeknight meal. A great way to use up a glut of courgettes and topped with delicious Parma ham.
Heat the oil in a large pan and then add the garlic, shallots, celery and rosemary and gently cook for 3 minutes.
Add the risotto rice and cook for 1 minute.
Add the courgette, stir and cook for a further 1 minute.
Pour the wine, lemon juice and a ladle of the stock in to the pan and gently simmer until the liquid is nearly gone. Keep adding ladles of stock one at a time and letting it reduce until you have used the stock and the rice is cooked - this will take around 30-35 minutes.
Stir the creme fraiche into the risotto and then spoon in to a bowl. Top with Parma Ham, Parmesan and pine nuts.
Try chopping the Parma Ham up and frying it for a minute to sprinkle crispy Parma Ham on top of your courgette risotto.
You can use any cold leftovers to make arancini.
If you don't want to use white wine, you can just swap it for the same amount of vegetable stock.
Swap the courgette with aubergine, pumpkin or butternut squash for a seasonal twist.
For even more creaminess in this risotto, add the rind of the parmesan to the pan and take out just before serving.