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Courgette & lemon risotto

Courgette & lemon risotto

A star rating of 4.7 out of 5.118 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal752
fat37g
saturates23g
carbs83g
sugars8g
fibre5g
protein19g
salt2g
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Ingredients

  • 50g butter
  • 1 onion, finely chopped
  • 1 large garlic clove, crushed
  • 180g risotto rice
  • 1 vegetable stock cube
  • zest and juice 1 lemon
  • 2 lemon thyme sprigs
  • 250g courgette, diced
  • 50g vegetarian Italian-style hard cheese
  • 2 tbsp crème fraîche

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    To serve, stir in some seasoning, the lemon zest, vegetarian Italian-style hard cheese and crème fraîche.

Recipe from Good Food magazine, August 2016

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A star rating of 4.7 out of 5.118 ratings
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