Most risotto recipes call for white wine, parmesan and of course – risotto rice. I don’t want to knock the traditional risotto, it’s incredible. Incredible for a dinner party though, not on a Tuesday night.
My risotto recipe doesn’t use parmesan or white wine. In fact, it doesn’t even use risotto rice! This is a simple, everyday, cheats version, that still tastes amazing!
Aldi sell courgettes in packs of 3. I love having them in the fridge, but a rarely use more than one a week….this is a great way to use up the other two!
If you have any risotto left over, put it in the fridge overnight and shape it into balls. Coat these in fresh breadcrumbs and fry for a couple of minutes in olive oil, until crisp all over!
If you like this recipe, why not have a look at my cookbook? All of the recipes are brand new and not on the blog, and all of the ingredients can be bought from Aldi or Lidl! Go to the Amazon page to have a peek! Xx
- 2 courgettes
- 350g long grain rice
- A clove of garlic
- 2 vegetable stock cubes
- 1 litre boiling water
- 100g Aldi garlic roule
- 6 shallots
- knob of butter
- 10 Finely sliced mint leaves
- Salt & pepper to taste
- Finely slice the shallots and place them in a deep, non stick frying pan with a knob of butter. Fry on a low heat for 5 minutes, stirring occasionally.
- Cut the courgettes into very small, equal sized cubes and add them to the shallots with the finely sliced garlic. Fry for a further 10 minutes until they are soft and starting to brown.
- Add the rice to the pan and stir, so that it’s coated in the oils from the pan.
- Mix the stock cubes with the boiling water and pour the stock over the rice and simmer, covered, on a very low heat for 10 minutes. Remove the lid and simmer for another 10 minutes, or until cooked, Stirring occasionally.
- Add the finely chopped mint and roule to the pan and mix. Serve with a sprinkle of cheddar cheese.