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Courgette and Lemon Thyme Risotto with Tempura fried Courgette Flowers: Granary Restaurant Tom Court

Tom Court Head Chef Granary Hotel

Tom Court Head Chef Granary Hotel

The Granary Restaurant, and Hotel, Worcestershire’s Head Chef Tom Court shares a recipe for Courgette and Lemon Thyme Risotto with Tempura fried Courgette Flowers

Courgette and lemon thyme risotto

approx 2 pints stock (chicken, fish or vegetable as appropriate)
1 knob of butter
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
chopped lemon thyme
½ a head of celery, finely chopped
500g  risotto rice
2 wine glasses of  white wine
sea salt and freshly ground black pepper
70g/2½oz butter
115g/4oz freshly grated Parmesan cheese
4 courgettes grated

Tempura fried courgette flower

100g corn flour
200g plain flour
Enough iced soda water to make a thin batter

Combine the flours with a pinch of salt
Gently mix in the soda water to form a thin batter (do not worry about the lumps) do not over mix, use immediately. Dip the courgette flower in the batter and fry in hot oil until golden brown. Drain on kitchen towel.

For the Risotto:

Heat the stock. In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

Lightly fry the rice until it starts to colour, keep stirring it. Add the wine and keep stirring.

Add first ladle of hot stock and the thyme. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice just before all the liquid is gone add the grated courgette. Season

Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes.

The risotto should be creamy and smooth, if not add a little water just before serving. Top with the tempura fried courgette flower and virgin olive oil

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