Name: Courgette & lemon risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
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

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Courgette & lemon risotto

Courgette & lemon risotto

Chelsie Collins

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Serves 2

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.7 out of 5.207 ratingsRate

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

Egg-free

Low sugar

Nut-free

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal737
fat36g
saturates22g
carbs81g
sugars7g

low
fibre5g
protein19g
salt2.4g

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 5.207 ratings

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