Lemon Risotto with courgette and pangratto

By • January 16, 2012 • 0 Comments

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Author Notes: Risotto would definitely be high on one of my favourite foods to eat. When cooked to perfection it's liked being wrapped up in a soft warm blanket. This particular recipe I created to enter the citrus competition. It is light, zesty, creamy and comforting all at the same time. The courgette having being roasted in the oven imparts a wonderful flavor to the dish and the pangratto really plays against the texture of the creamy risotto. I hope you all enjoy xmylittlekitchen

Makes 4

Pangratto & Courgette

  • 3 handfuls 1 day old bread such as Pana de Casa or ciabatta, crusts removed and torn into pieces
  • 1 lemon
  • 1 large garlic cloved chopped
  • pinches sea salt flakes
  • 2 courgettes
  1. Preheat oven to 360F/180C degrees. Cut the courgette's into 1/4 inch slices, place on a lined baking tray. Drizzle with olive oil and sprinkle a pinch of salt over the courgettes. Place in pre-heated oven and cook for approximately 20 mins until they are starting to show a bit of colour. Please check them as they may need less or more time depending on your oven. Once cooked remove from the oven and put to the side.
  2. Place the torn pieces of bread, zest of 1 lemon, the chopped garlic clove, salt and a splash of olive oil into a food processer and pulse until ingredients resemble fine breadcrumbs.
  3. Put a small splash of olive oil into a non-stick pan on medium heat and when hot put the breadcrumbs into the pan. Toss the breadcrumbs around pan until golden, crunchy and toasted. Turn out onto a plate lined with kitchen paper to cool.

Lemon Risotto

  • olive oil
  • 1 brown onion, finely chopped
  • 10.5 ounces Carnaroli rice
  • 0.5 cups dry white wine
  • 2 liters chicken or vegetable stock (you may not need it all but I like to make sure I have more than enough)
  • juice of 1 lemon
  • 1 ounce unsalted butter
  • 1-2 handful parmesan cheese
  • 2 tablespoons mascarporne cheese
  • salt & pepper
  1. Put a splash of olive oil into a wide-bottomed saucepan and put the onion and celery in and place on medium heat. I like to put a small pinch of salt at this stage to stop the onion from colouring. Cook the onion and celery until translucent.
  2. Add the Carnaroli rice and toast the rice for a minute or two and then add the dry white wine. Boil until the wine has pretty much disappeared and then start adding the stock a ladle at a time, only when the previous ladle has almost disappeared. Keep stirring the rice continously as you want to release the starches in the rice to make it creamy. I often agitate the saucepan while stirring as I find this also helps. Continue adding the stock until the rice is tender but still has a bit of a bite to it.
  3. Once the rice is cooked, you want the consistency to be oozy, take the saucepan off the heat. Stir in the lemon juice, parmesan and butter and let it sit, covered for about 3 mins. Take the lid off and stir through the mascaporne cream and season to taste.
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