Courgette risotto in bowl

Creamy courgette risotto

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

Prep: 20 mins Cook: 35 mins


Serves 3 - 4

This melt-in-the-mouth vegetarian dish served with pine nuts and fried courgettes is everything a traditional Italian risotto should be

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (3)

  • kcal496
  • fat23g
  • saturates12g
  • carbs50g
  • sugars4g
  • fibre4g
  • protein22g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 50g butter, plus 2 knobs more



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

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g courgette, 140g coarsely grated, the rest diced



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

  • 175g risotto rice
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1.2l vegetable (or chicken) stock, kept hot on a low heat
  • 25g parmesan (or vegetarian alternative), grated



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

  • 2 heaped tbsp mascarpone
  • splash of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 heaped tbsp toasted pine nuts


  1. Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.

  2. Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.

  3. Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th May, 2020
gorgeous and tasty recipe. I used white wine as I find it a real risotto taste enhancer, before adding only a little lemon juice and the first stock. I also didn't end up using all the stock (think I used about 1,1 l in 25 min cooking), The dish was just lovely, creamy and absolutely prefect. Great Veggie dish and definitely making again.
14th Apr, 2020
I made this pretty much according to the recipe, and it was great! I don't think you'd be able to taste the lemon with only half the juice as others have suggested. I didn't use quite all the stock in the end.
Andrew Coulter's picture
Andrew Coulter
6th Feb, 2020
Superb recipe. Used coconut yogurt instead of mascarpone (as had none) which works well.
10th Jun, 2019
Delicious risotto, though I tweaked it slightly. To serve two I reduced the rice to 150g and reduced the stock to about 950ml. I followed advice to reduce the lemon to a half and added 100g of frozen peas a couple of minutes before turning off the heat to increase the veg content. I tried cream instead of mascarpone as that's what I had but I wouldn't do that again: a knob of butter would have been better. Yum.
11th Apr, 2019
Very good and easy. Had to amp it up a bit because I wanted it to serve 4 so used 250g rice, 500g + courgettes, juice from one lemon (no zest) and following other comments added some spinach at the end. Did not put mascarpone and served the parmesan at the table as an add-on. Really liked the grated courgettes and the lemony flavor.
19th Jun, 2018
Scrumptious! Toasted sunflower seeds are an economical alternative to the pinenuts and as others have said half a lemon is perfect. Great served with a green salad.
8th Mar, 2018
so good! I added green peppers and frozen peas to get some extra veg/bulk/colour, as well as garlic!
8th Mar, 2018
Really nice but I also agree that half a lemon is plenty. Wish I had read the comments before adding the juice of a whole one! Also I think toasting the pine nuts should be in the method as most dont come pre toasted. I dry fried mine in a frying pan before taking out and cooking the courgette in butter
1st Jan, 2018
Delicious but would recommend using half a lemon, 1 lemon makes it very lemon-y. Would also go well with garlic or extra vegetables such as peas and asparagus
Sophiehendo's picture
24th Nov, 2017
Be warned, this definitely only just serves 3 as a main - but it's delicious! I couldn't find marscapone so I used quark which worked fine. Tiny criticism is I don't know why the recipe omits garlic - I would shove some in with the onion. Can't wait to make it 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...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?