Courgette & lemon risotto

Courgette & lemon risotto

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(6 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 2

An easy vegetarian one-pot risotto - simply stir in your seasonal veg, simmer and enjoy

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal752
  • fat37g
  • saturates23g
  • carbs83g
  • sugars8g
  • fibre5g
  • protein19g
  • salt2g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large garlic clove, crushed
  • 180g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 vegetable stock cube
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 lemon thyme sprigs
  • 250g courgette, diced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 50g parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp crème fraîche

Method

  1. Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.

  2. Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.

  3. To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.

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Comments, questions and tips

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Cathy Sims
20th Jul, 2017
5.05
We really enjoyed this. Lemon taste was lovely. Good way to use some of our courgette glut! Will definitely cook again
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