Creamy Courgette & Sundried Tomato Risotto For One


I had wholly intended to post this on Friday but then the sun came out and the last thing I wanted to be doing was sitting at home tapping on a keyboard. So, a little late maybe but delicious none the less – I am a sucker for a good risotto and this one definitely hits the spot. If you can’t tell already my demeanour has shifted significantly over the last few weeks… more frequent blogging generally means a more content me, and for that I have Mousehole to thank. I also seem to cook better and generally have more of an appetite for life when I’m happy, and there’s very little that this little house of ours (and it’s insanely beautiful) location can’t cure. With that said then, this is a very cheery risotto from a very cheery gal who can’t quite believe her current luck.



what you’ll need

1/2 cup or approx 200g risotto rice

1 small onion

1/2 courgette

3 garlic cloves

4 sundried tomatoes

1/2 tsp chilli flakes

1/2 cup or approx 200g risotto rice

1 litre vegetable stock

60ml soya (or other plant) cream

3 asparagus spears

salt and pepper

olive oil and extra virgin olive oil


what you’ll do

heat a little oil in a large skillet. bring a large pan of water to boil, add the vegetable stock and reduce to barely a simmer.


finely chop the onion and add to the skillet, along with a little salt and pepper. sweat until soft. dice the courgette and add to pan and cook until just beginning to soften. mince the garlic cloves and add to pan, season and sweat for several minutes until the garlic begins to exude an aroma.


stir in the risotto rice and let it absorb the flavours for a minute or two before ladelling in the stock, just covering the rice. simmer gently until the stock is completely absorbed before ladelling in more, stirring frequently. you may not need to use the full litre so remember to taste your rice once it begins to look plump – it should be al dente in texture.


roughly chop the sundried tomatoes and add to the pan along with the chilli flakes. pour in the soya cream and stir through. check for seasoning and allow the cream to heat through before serving.


for the asparpagus spear simply coat them in extra virgin olive oil and seasoning. griddle for around 10mins on a heated griddle pan. serve on top of the risotto before finishing with a final drizzle of evoo and a smidge more sea salt.





Leave a Reply

Your email address will not be published. Required fields are marked *