Finally getting round to blogging my current favourite dinner. And yes it's homemade risotto. I love risotto, especially when it's not mushroom risotto. I actually quite like mushroom risotto, but when you are a vegetarian, you eat way too much mushroom risotto when eating out. Fellow veggies, am I right?

I've been making this courgette and yellow pepper risotto on repeat lately. Tell me I'm not the only person, who finds something they like and then can't get enought of it. I think I mentioned that I'm on a three month break from gluten (it's doctor recommended so not a fad). I was pretty ok with the thoughts of it, with one exception. Every once in a while, I love a proper pasta lunch. And by proper, I mean authentic Italian egg pasta with a delicious sauce: simple but delicious. I just can't get on board with gluten free pasta and think I'd rather do without. But just when I thought my dreams of delicious Italian summer dinners were in ruins, in steps risotto to fill the gap. Risotto rice is gluten free (thank goodness for that), meaning some variation of risotto is now my go-to dinner when I'm craving something carby and starchy.

RIsotto is super versatile. In Winter I make it with delicous Winter vegetables such as squash or with frozen vegetables like peas. And it works equally well, if not better with summer vegetables. For this recipe, I'm using courgette and yellow peppers. Two of my favourite vegetables and if I'm honest, before I got into cooking they were two vegetables, I never really knew what to do with. Add some chopped herbs - I use mint and parsley - and you end up with a really summery take on this classic. Perfect for entertaining this summer

Keep scrolling for the recipe... xx

Courgette & Yellow Pepper Risotto

(serves 4 - 6)


1 tbsp olive oil

Small knob butter

1 white onion, finely chopped

3 garlic cloves, minced

1 yellow pepper, deseeded and finely diced

1 courgette, finely diced

400g risotto rice

1 litre vegetable stock

80 grams parmesan cheese

A few sprigs of fresh parsley, finely chopped

4-6 fresh mint leaves, finely chopped

Freshly ground black pepper and sea salt


In a large pan, heat the olive oil and the butter over a low heat. Add the onion and cook for about 5 minutes. Next add the garlic, yellow pepper and courgette and cook gently for further 10 minutes.

Add the risotto rice. Stir for a minute until the risotto rice turns a little translucent. Add a ladle of vegetable stock and stir. Keep adding ladelfuls of stock while stirring. Allow each ladelful of stock to be absorbed before adding the next. Keep adding stock until the rice is cooked. If you run out of the measured amount before the rice is fully cooked, add some more.

Once the rice is cooked, remove the risotto from the heat and add half the parmesan and stir well. Add the chopped herbs. Taste and season before serving.

Spoon the risotto onto your dinner plates and top with the remaining parmesan, divided among your plates. Serve immediately.

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