Posted: 30/07/2015 at 18:49
Hello Artjak - lovely to hear from you again.
I regularly make risotto with whatever veg is available from the beds. Tonight it will feature courgettes, peas, the last of the mange tout, couple of baby carrots and a load of parsley.
I find that the grated zest & most of the juice of about half a lemon really lifts a vegetable risotto.
Favourite 'courgette glut' recipe is courgette fritters. Use an authentic onion bhaji recipe (featuring chick pea flour and spices rather than SR flour and curry powder!) and substitute grated courgette for the onions. Lightly salt the courgette & allow to stand for abt an hour to get rid of excess moisture.
Shallow fry and either eat immediately or (better still) open freeze and reheat from frozen for about 10 mins in a hottish oven. Will keep in the freezer for a year and makes a really quick starter / side dish for an indian meal or as a snack.