Courgette & lemon risotto

Courgette & lemon risotto

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(60 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
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  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 2 lemon thyme sprigs
  • 250g courgette, diced



    The courgette is a variety of cucurbit, 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.

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Comments, questions and tips

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29th May, 2020
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
This risotto is super creamy and tasty! I would only suggest adding some cut up Quorn fillets for some extra texture :)
15th Apr, 2020
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
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!
10th Feb, 2020
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.
7th Feb, 2020
Price per serving looks very high for the ingredients
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
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3rd May, 2020
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.
10th Feb, 2020
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!
23rd Jun, 2019
Great recipe except the amount of lemon. Turned out wayyyy too lemony! Only use half of what the recipe specifies!
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