Easy Italian Courgette & lemon Risotto

Looking for a dish that combines creamy comfort with a burst of zesty freshness?

This Courgette & lemon Risotto is the perfect choice!

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With tender courgettes, fragrant thyme, and a hint of lemon, this risotto is both light and satisfying.

The addition of vegetarian Italian-style hard cheese and a touch of crème fraîche gives it a velvety finish that will leave you wanting more.

Whether you’re cooking for a cozy dinner at home or impressing guests, this risotto is a beautiful, flavorful dish that’s surprisingly easy to make!

Ingredients

• 50g butter
• 1 onion, finely chopped
• 1 large garlic clove, crushed
• 180g risotto rice
• 1 vegetable stock cube
• 1 lemon (zest and juice)
• 2 lemon thyme sprigs
• 250g courgette, diced
• 50g vegetarian Italian-style hard cheese, grated
• 2 tbsp crème fraîche

Instructions

Step 1: Sauté the Onion and Garlic

• Start by melting the butter in a deep frying pan over medium heat.
• Add the finely chopped onion and gently cook for about 8 minutes until it’s softened and translucent.
• Next, add the minced garlic and stir for another minute until fragrant.

Step 2: Add the Rice

• Pour in the risotto rice and stir it well, coating the grains with the buttery onion and garlic mix.
• Let the rice cook for 1-2 minutes, stirring regularly to prevent sticking.

Step 3: Prepare the Stock

• While the rice is toasting, dissolve the vegetable stock cube in 1 litre of boiling water.
• Set this aside, as you’ll be adding it to the risotto gradually.

Step 4: Begin Adding Stock

• Ladle in a small amount of stock to the rice, followed by the lemon juice and the sprigs of lemon thyme.
• Stir gently, keeping the heat at a medium level.
• Once the liquid is almost absorbed, add another ladle of stock and continue stirring.
• This will help create the risotto’s signature creamy texture.

Step 5: Add the Courgette

• When about half of the stock has been absorbed, toss in the diced courgette.
• Keep adding the stock, one ladle at a time, and stir occasionally.
• Continue this process until the rice is creamy and just tender (this usually takes around 20 minutes).

Step 6: Finishing Touches

• Once the risotto is ready, season with a little salt and pepper to taste.
• Stir in the lemon zest, grated vegetarian hard cheese, and crème fraîche to give the dish a creamy, tangy finish.

Step 7: Serve and Enjoy

• Serve immediately while the risotto is warm and creamy.
• You can garnish with extra thyme leaves or a sprinkle of cheese if desired.

FAQs

Can I use a different type of rice for this recipe?

It’s best to use arborio or another type of risotto rice, as they are starchy and help create the creamy texture. Long-grain rice won’t give the same result, but you could use it if necessary. Just note that the texture will be less creamy.

How do I prevent the risotto from becoming too mushy?

Make sure to add the stock slowly, one ladle at a time, and stir constantly. This allows the rice to absorb the liquid gradually without overcooking. Keep an eye on the texture—stop adding liquid once the rice is tender but still has a slight bite.