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–+ servings

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Italian
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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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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