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Chickpea and Zucchini Risotto

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We’ve a Facebook friend David Hurn to thank for sharing this recipe with us, “Technician/Demonstrator (Photography) at the University of Cumbria and All Round WunderKid at The Universe.” Thanks Dave! X

Chickpea and Zucchini Risotto with Pancetta Croutons


½ teaspoon cumin
1 small onion (finely diced)
2 tablespoons olive oil
½ teaspoon tumeric powder
1 teaspoon ground coriander
2 plump courgettes
250 grams arborio (risotto) rice
650 ml vegetable stock (or chicken stock)
425 grams chickpeas (1 can) drained
Pack of pancetta/diced bacon
25 grams butter


1. Gently fry the cumin seeds and onion in the olive oil until the onion’s soft. Add the turmeric and coriander. Dice the courgettes (unpeeled), add them to the onion mixture, and cook on a fairly high heat to prevent the courgettes becoming watery. When they are soft but still holding their shape, add the rice and stir well, letting the rice become well coated in the oil.

2. Add half the stock 100ml at a time, stirring while you do so until absorbed, then add the rest.

3. Pan fry the pancetta in the butter until crispy while the rest of the liquid is absorbing. When all the liquid has been absorbed the rice should be cooked, so take it off the heat, stir in the chick peas and check the seasoning.

4. Serve with the pancetta on top and enjoy.