Courgette & lemon risotto

Courgette & lemon risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(36 ratings)

Prep: 10 mins Cook: 40 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 50g butter



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

  • 1 onion, finely chopped



    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



    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



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

  • 50g parmesan (or vegetarian alternative), grated



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

  • 2 tbsp crème fraîche


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Oct, 2019
Brilliant Recipe! I am a student that has never made risotto before and it turned out great! Thank you for this very easy, but lovely recipe!
5th Aug, 2019
My favorite risotto recipe!
HollyMak's picture
18th Jun, 2018
Made this to use up courgettes in the garden. I used quite a big lemon and it was waaaay too lemony.. should have used only half the juice and I didn't add the zest at the end. I added a chicken breast by cooking in the stock before making, then chopped up and added near the end. I still quite enjoyed it and my toddler loved it, but my partner didn't eat eat! I will make it again but will go easy on the juice next time and maybe add a bit more thyme.
Cathy Sims
20th Jul, 2017
We really enjoyed this. Lemon taste was lovely. Good way to use some of our courgette glut! Will definitely cook again
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
23rd Jun, 2019
Great recipe except the amount of lemon. Turned out wayyyy too lemony! Only use half of what the recipe specifies!
Want to receive regular food and recipe web notifications from us?