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.
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
- 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
- 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
- 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
- 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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