Risotto with courgettes and dolcelatte
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Serves:     people
Notes from Anna

A delicious, comforting one pot meal, on the table in just 30 minutes. If you can't find dolcelatte cheese, you can use gorgonzola instead.



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  1. Wash the courgettes and top and tail them. Grate them coarsely, put them in a colander, sprinkle with salt and leave for about 10 minutes.
  2. Peel and bash the garlic. Wash and chop the parsley.
  3. Make up the stock in a small saucepan according to the packet instructions. Bring to the boil, then turn the heat down and keep it at a simmer.
  4. Heat the oil in a saucepan, add the garlic and cook for a couple of minutes until brown.
  5. Add the courgettes and parsley and stir well. Turn the heat down and cook for about 10 minutes.
  6. Add the rice and stir well to coat. Pour in the wine and stir continuously until it has been absorbed.
  7. Add a ladle of hot stock to the rice and stir continuously until the liquid has been absorbed. Repeat until you have used all the stock and the rice has been cooking for 17 minutes.
  8. Turn off the heat and remove the garlic. Stir in the dolcelatte. Cover the pan with a lid and leave the risotto to rest for a couple of minutes before serving.

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