Courgette and taleggio orzo risotto

Courgette and taleggio orzo risotto
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Orzo is a rice-shaped pasta and makes a great alternative to arborio rice in this courgette risotto recipe.

Nutrition: per serving

Calories
478kcals
Fat
16.7g (5.4g saturated)
Protein
17g
Carbohydrates
57.9g (4.5g sugars)
Fibre
4.6g
Salt
0.3g
Calories
478kcals
Fat
16.7g (5.4g saturated)
Protein
17g
Carbohydrates
57.9g (4.5g sugars)
Fibre
4.6g
Salt
0.3g

Ingredients

  • 3 courgettes
  • 3 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 300g orzo pasta
  • 200ml dry white wine
  • 1 litre vegetable stock
  • 1 handful chopped fresh chives
  • 85g taleggio cheese

Method

  1. Cut the courgettes into thick diagonal slices and toss in a bowl with 2 tbsp olive oil. Fry the slices in a large pan over a high heat for a couple of minutes on each side until golden. Season with salt and set aside in a sieve to drain.
  2. Wipe the frying pan and heat another 1 tbsp olive oil. Slice the onion finely and fry gently for 5 minutes. Crush the garlic, stir into the onion and fry for 2 minutes more. Add the pasta and toss briefly to coat in oil.
  3. Pour in the wine, turn up the heat and bubble until almost evaporated. Ladle by ladle, add up to 1 litre vegetable stock, letting it bubble away between each addition and stirring occasionally to prevent the pasta from burning. When the orzo is al dente, stir in the chives and the cheese (or a vegetarian alternative), cut into chunks. Taste and season, then stir through the courgettes. Rest for a minute, then serve.

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