Courgette & Ricotta Bruschetta with Beetroot & Thyme Risotto
A delicious vegetarian dish featuring char-grilled courgettes on ricotta-topped bruschetta, paired with a rich beetroot and thyme risotto.
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- •Ciabatta breadthick slices
- •Olive oilfor drizzling
- •Saltto taste
- •Black pepperto taste
- •2 Courgettessliced diagonally
- •Mint leavesroughly chopped
- •Ricotta cheesecreamy
- •Shallotssliced
- •2 Garlic clovescrushed
- •Vegetable stockgently boiling
- •Thymefresh
- •Arborio ricefor risotto
- •Red winefor deglazing
- •Beetrootspeeled and roasted
- •Sugarfor seasoning beetroots
- •Aged balsamic vinegarfor seasoning beetroots
- •Parmesan cheesegrated
- •Butterfor finishing risotto
- •Extra virgin olive oilfor drizzling
- 1
Cut thick slices of ciabatta bread, drizzle with olive oil, season with salt and pepper, and griddle until toasted.
5 min
- 2
Slice courgettes diagonally, drizzle with olive oil, season with salt and pepper, and sear on a hot griddle pan until bar marked.
5 min
- 3
Combine chopped mint leaves with ricotta cheese.
2 min
- 4
Spread ricotta mixture on toasted ciabatta and top with seared courgettes.
3 min
- 5
Slice shallots and crush garlic cloves. Add to a pan with olive oil, salt, and pepper.
5 min
- 6
Add Arborio rice to the pan and stir to coat. Deglaze with red wine and add the first ladle of vegetable stock.
10 min
- 7
Gradually add stock, stirring continuously, until rice is cooked (about 20-25 minutes).
25 min
- 8
Peel and roast beetroots with salt, sugar, and balsamic vinegar. Add 2/3 to the risotto, reserving 1/3 for garnish.
10 min
- 9
Stir in grated Parmesan and butter into the risotto for a glossy finish.
5 min
- 10
Serve risotto topped with remaining beetroot and a drizzle of extra virgin olive oil.
3 min
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