Looking for a delicious and comforting dish that’s both simple and satisfying?

This creamy courgette and lemon risotto is just what you need.

With its rich, velvety texture and the bright, fresh flavors of lemon and courgette, this recipe is perfect for a cozy weeknight dinner or a special occasion.

Easy to make and full of flavor, it’s a great way to impress family and friends with minimal effort.

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Ingredients

• 50g butter, plus 2 extra small knobs for later
• 1 small onion, finely chopped
• 250g courgette (140g grated, the rest diced)
• 175g risotto rice (like Arborio)
• Zest and juice of 1 lemon
• 1.2l vegetable or chicken stock, kept warm
• 25g Parmesan (or vegetarian alternative), grated
• 2 heaped tbsp mascarpone
• Splash of olive oil
• 1 heaped tbsp toasted pine nuts

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Instructions

Step 1: Start with the base

• In a sturdy frying pan, melt 50g of butter over low heat.
• Add the finely chopped onion and cook gently until softened.
• Stir in the grated courgettes and risotto rice, turning up the heat.
• Let everything cook for 1-2 minutes, stirring continuously to coat the rice in butter.

Step 2: Cook the risotto

• Pour in the lemon juice and add a ladle of warm stock.
• Stir the mixture as it bubbles on medium-high heat until the liquid is absorbed.
• Continue adding stock, one ladle at a time, stirring frequently.
• This process will take 20-25 minutes, and by the end, the rice should be tender and creamy.
• Once the rice is done, mix in the grated Parmesan, mascarpone, and a pinch of salt and pepper to taste.
• Cover the pan with a lid or baking sheet and let it sit for 5 minutes.

Step 3: Fry the remaining courgettes

• While the risotto is resting, heat a small frying pan with a knob of butter and a splash of olive oil.
• Add the diced courgettes and fry over high heat for 2-3 minutes until they turn golden and soften slightly.

Step 4: Assemble and serve

• Spoon the risotto into shallow bowls or plates.
• Top with the golden courgette pieces, spoon over any leftover buttery juices, and sprinkle with toasted pine nuts and a little lemon zest.
• Enjoy your deliciously creamy courgette and lemon risotto!

FAQs

Can I use a different type of cheese?

Yes, you can substitute Parmesan with any hard cheese you like, such as Pecorino Romano. For a vegetarian option, ensure your cheese is labeled as vegetarian-friendly.

What if I don’t have mascarpone?

If you don’t have mascarpone, you can use cream cheese or heavy cream as a substitute to achieve a similar creamy texture.

Creamy Italian Courgette Risotto

This creamy courgette and lemon risotto combines fresh courgettes, zesty lemon, and rich mascarpone for a simple yet flavorful dish that's perfect for beginners.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 2

Ingredients

• ▢ 50 grams butter plus 2 extra small knobs for later
• ▢ 1 small onion finely chopped
• ▢ 250 grams courgette (140g grated, the rest diced)
• ▢ 175 grams risotto rice (like Arborio)
• ▢ 1 lemon Zest and juice
• ▢ 1.2 liter vegetable or chicken stock kept warm
• ▢ 25 grams Parmesan (or vegetarian alternative), grated
• ▢ 2 tbsp heaped mascarpone
• ▢ Splash of olive oil
• ▢ 1 tbsp heaped toasted pine nuts

Instructions

Start with the base

1. In a sturdy frying pan, melt 50g of butter over low heat.

   Add the finely chopped onion and cook gently until softened.

   Stir in the grated courgettes and risotto rice, turning up the heat.

   Let everything cook for 1-2 minutes, stirring continuously to coat the rice in butter.

Cook the risotto

1. Pour in the lemon juice and add a ladle of warm stock.

   Stir the mixture as it bubbles on medium-high heat until the liquid is absorbed.

   Continue adding stock, one ladle at a time, stirring frequently.

   This process will take 20-25 minutes, and by the end, the rice should be tender and creamy.

   Once the rice is done, mix in the grated Parmesan, mascarpone, and a pinch of salt and pepper to taste.

   Cover the pan with a lid or baking sheet and let it sit for 5 minutes.

Fry the remaining courgettes

1. While the risotto is resting, heat a small frying pan with a knob of butter and a splash of olive oil.

   Add the diced courgettes and fry over high heat for 2-3 minutes until they turn golden and soften slightly.

Assemble and serve

1. Spoon the risotto into shallow bowls or plates.

   Top with the golden courgette pieces, spoon over any leftover buttery juices, and sprinkle with toasted pine nuts and a little lemon zest.

   Enjoy your deliciously creamy courgette and lemon risotto!

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