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Pan-Fried Courgette Risotto with Courgette Tempura and Tomato Ragu

A sophisticated summer dish featuring crispy pan-fried risotto cakes served with fresh tomato ragu and light courgette tempura.

VegetarianDinnerSummerCourgetteRisottoTempura
Estimated Nutrition
Calories
796.3
kcal / serving
3185 kcal total
Carbs
71.1g
per serving
284.2 g total
Fat
48.9g
per serving
195.4 g total
Protein
18.2g
per serving
72.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Cornflour
Dairy
25
g
Butter
for frying onion and garlic
3
tbsp
Mascarpone
25
g
Parmesan Cheese
grated, for risotto
25
g
Butter
to stir in at the end
25
g
Butter
for pan-frying risotto cakes
15
g
Parmesan Cheese
grated, for garnish
GrainsCereals
250
g
Arborio Rice
or other Italian risotto rice
50
g
Plain Flour
Liquids
150
ml
White Wine
dry
1
l
Chicken Stock
125
ml
Sparkling Water
NutsSeeds
1
piece
Garlic
finely chopped
2
piece
Garlic
roughly chopped, for ragu
1
handful
Basil
fresh leaves roughly chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
OilsFats
3
tbsp
Olive Oil
for pan-frying risotto cakes
4
tbsp
Extra Virgin Olive Oil
for ragu
1
unit
Vegetable Oil
for deep frying
Vegetables
1
piece
Onion
finely chopped
200
g
Courgette
roughly chopped
400
g
Chopped Tomatoes
tinned
1
piece
Courgette
finely sliced with a peeler

Method

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