Lemon Risotto Stuffed Courgettes
Try this Romanian-inspired recipe, showcasing whole courgettes cut into cylinders, stuffed with a creamy and lemony risotto and served in a quick tomato broth.
Substitute:
- No risotto rice? Use normal rice or cooked quinoa. If you're in a rush, using normal rice or quinoa will save you some time.
- No mint? Use parsley.
- No onion? Try with shallot.
- No white wine? Just use vegetable stock.
- No lemon? You can use lime.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 65 minutes
Servings: 2
Ingredients:
500 g Courgettes
2 tbsp Olive oil
1 Onion (chopped )
2 Garlic cloves (chopped )
100 g Risotto rice
100 ml white wine
300 ml Vegetable stock
1 Lemon (zested and juiced )
1 tsp Smoked paprika
7 g Mint (finely chopped )
50 g Cooked puy lentils
Salt & pepper
For the broth:
400 ml Vegetable stock
2 tbsp Tomato puree
Recipe:
- Heat 2 tbsp olive oil in a frying pan over medium heat. Add the chopped onion and chopped garlic, then fry for about 4-5 minutes until soft.
- Add the risotto rice into the pan and cook for 1 minute. Pour over the white wine and let it bubble so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the stock. Simmer the rice, stirring often, until the it has absorbed all the liquid. Keep adding stock until the rice is cooked.
- In the meantime, cut the courgettes into cylinders and gently scoop out the centre flesh to create hollow tubes. You can use an apple corer or small knife to do this.
- Place the courgette flesh in a food processor and pulse until finely chopped. If you don't have a food processor, you can use a knife to chop the courgette flesh into small pieces.
- Add the smoked paprika, lemon zest, lemon juice and courgette flesh to the risotto. Cook for 3 minutes, then turn off the heat.
- Add the cooked lentils and mint to the risotto. Mix well to combine.
- Using a teaspoon or reusable piping bag, stuff the filling into the hollows tightly. Set aside.
- In a large frying pan, bring the stock to a boil and add the tomato puree.
- Add the stuffed courgettes, turn the heat down to medium, cover the pan and simmer for 15 minutes, or until the courgettes are cooked but still firm on the outside.
- Serve warm. Enjoy!
How to store
Store in an airtight container, the fridge for up to 3 days or in the freezer for up to 1 month.
Leftovers
Leftovers can be eaten cold or reheated and served with a dollop of yoghurt/vegan yoghurt.
