Saturday, 24 March 2012

Courgette & bacon risotto

I love italian food, it is the only other cuisine than English that I  would happily eat every day. Due to often experiencing gluts of courgettes my blog features quite a large numbers of curcubit recipes, this is another. Another one of my vices is creamy sauces and this  is a recipe were you get that creamy mouth feel without the addition of large volumes of double cream. I have used creme fraiche to reduce the fat level even further.


  • cubed pancetta or streaky bacon
  • courgette - cubed
  • small onion - finely chopped
  • clove of garlic- crushed or finely chopped
  • 175g risotto rice
  • chicken stock
  • white wine 
  • thyme
  • creme fraiche
  • parmesan - finely grated
  • olive oil

  • Heat the olive oil in a large frying pan
  • fry the onion, garlic and bacon for about 3 minutes
  • add your courgette to the pan and stir
  • now add the risotto rice to the pan, sprinkle with thyme
  • add some of your chicken stock and wine, simmer and keep stirring
  • keep adding stock / wine until the rice is soft but is al dente
  • add creme fraiche to taste
  • serve topped with grated parmesan

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