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

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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.

Easy Italian Courgette & lemon risotto

This easy lemon and courgette risotto combines creamy rice, fresh courgette, and zesty lemon for a flavorful, beginner-friendly dish perfect for weeknight meals.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 2

Ingredients

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

Instructions

Sauté the Onion and Garlic

1. 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.

Add the Rice

1. 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.

Prepare the Stock

1. 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.

Begin Adding Stock

1. 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.

Add the Courgette

1. 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).

Finishing Touches

1. 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.

Serve and Enjoy

1. Serve immediately while the risotto is warm and creamy.

   You can garnish with extra thyme leaves or a sprinkle of cheese if desired.

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