Courgette Risotto

Courgette Risotto

A simple but very tasty courgette risotto recipe seasoned with Kikkoman Soy Sauce. A great vegetarian dish.

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time25 mins

Nutrition per serving

  • Energy425 Kcals


  • 50 g of butter
  • 250 g of arborio rice
  • 300 g of yellow or green courgette, cut into 1cm pieces
  • 120 ml of dry white wine
  • 1 litre of vegetable stock
  • 70 g Parmesan cheese, grated
  • 1 tablespoon of Kikkoman Soy Sauce
  • 2 tablespoons of chopped parsley
  • A pinch of pepper


Melt the butter in a large pan. Add courgette and risotto rice, stir constantly and fry until it becomes transparent.

Pour the wine over it and stir until it evaporates. Then gradually add the stock a ladleful at a time while stirring. Once it is absorbed add the next ladleful, stirring all the time, until it is all used up - takes about 20 minutes.

Finally, add the grated Parmesan cheese, parsley, season with Kikkoman soy sauce and pepper, mix and serve the courgette risotto right away.

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