Courgette & lemon risotto

Courgette & lemon risotto

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(60 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

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

    Courgette

    corr-zjet

    The courgette is a variety of cucurbit, 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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Mollymouse
29th May, 2020
4.05
Good cosy recipe for a wet day! I followed the advice and added half the lemon, also swapped the crème fraîche for natural yoghurt as that's what was in the fridge. I also added some dried herbs (rosemary, oregano, thyme) as well as the fresh thyme for some extra flavour. Would remake
Jess Masterton's picture
Jess Masterton
13th May, 2020
4.05
This risotto is super creamy and tasty! I would only suggest adding some cut up Quorn fillets for some extra texture :)
blackblack-cherry
15th Apr, 2020
5.05
Followed the recipe pretty much exactly and it came out beautifully! Added cream cheese and Parmesan to serve, and it was really fresh and tasty. 100% will make again.
Sally L
19th Feb, 2020
4.05
I was surprised how tasty this was and it got approval from meat loving husband as well as two primary kids! I did use chicken stock, used leeks instead of onion (needed using up), added some tender-stem broccoli and less lemon as suggested. Will be a regular given I struggle to get vegetarian dishes accepted by the clan!
gabycooks
10th Feb, 2020
5.05
Loved this recipe, so indulgent and rich! We used the juice of half a lemon as suggested in the other comments and thought it was just right. We also used tenderstem brocolli instead of courgette (as its what we had in the fridge), which we pan fried for a little bit first before putting into the mix.
peter_t_clarke
7th Feb, 2020
Price per serving looks very high for the ingredients
Jono6147
8th Oct, 2019
5.05
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!
Pollyfenne
5th Aug, 2019
5.05
My favorite risotto recipe!
HollyMak's picture
HollyMak
18th Jun, 2018
5.05
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
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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nembela
3rd May, 2020
5.05
The recipe is great but I also think that less lemon is enough. But you can add more vegetables. I added asparagus besides the courgette.
gabycooks
10th Feb, 2020
5.05
It's a bit of a shame that you end up with most of a container of creme fraiche left over. Look for another recipe for later in the week beforehand to use it up to avoid food waste!
rackstock
23rd Jun, 2019
3.05
Great recipe except the amount of lemon. Turned out wayyyy too lemony! Only use half of what the recipe specifies!
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