Dinner

Courgette & Lemon Risotto Recipe

ByEthan Lark November 20, 2025November 20, 2025

Introduction

This courgette and lemon risotto is a bright, creamy dish perfect for spring and summer. It combines tender courgettes with fresh lemon zest and juice for a refreshing twist on classic risotto. Easy to make and full of flavor, it’s sure to become a favorite.

A white pan filled with creamy risotto showing three visible layers: the base is a soft, white creamy rice mixed with small, vibrant green zucchini pieces spread evenly throughout, the middle includes thin yellow lemon twists scattered on top, and the upper layer is a light sprinkle of black pepper adding contrast. A silver spoon is resting inside the pan near the edge, with the tip partially dipped into the risotto. The pan sits on a light blue cloth over a white marbled surface, with a slightly blurred pepper grinder and part of a white plate visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g butter
1 onion, finely chopped
1 large garlic clove, crushed
180g risotto rice
1 vegetable stock cube
Zest and juice of 1 lemon
2 lemon thyme sprigs
250g courgette, diced
50g Parmesan (or vegetarian alternative), grated
2 tbsp crème fraîche

Instructions

Step 1: Melt the butter in a deep frying pan over medium heat. Add the chopped onion and fry gently for about 8 minutes until softened, then add the crushed garlic and stir for 1 minute.
Step 2: Stir in the risotto rice, coating it thoroughly with the buttery onion and garlic mixture. Cook for 1 to 2 minutes to toast the rice slightly.
Step 3: Dissolve the vegetable stock cube in 1 litre of boiling water. Add a ladle of the hot stock to the rice along with the lemon juice and lemon thyme sprigs.
Step 4: Cook over medium heat, stirring constantly, until the liquid is almost absorbed. Then add another ladle of stock and continue stirring.
Step 5: Stir in the diced courgette. Keep adding the stock in ladles, stirring frequently, until the rice is tender and creamy. This should take about 18–20 minutes in total.
Step 6: Remove from heat. Stir in seasoning to taste, lemon zest, grated Parmesan, and crème fraîche until well combined.
Step 7: Serve immediately, garnished with extra lemon thyme or Parmesan if desired.

Tips & Variations

Use Arborio or Carnaroli rice for the best creamy risotto texture.
Try swapping courgettes for asparagus or peas for a seasonal variation.
If you prefer, replace crème fraîche with a little mascarpone for extra richness.
For a vegan version, use a plant-based butter substitute, vegetable stock, and a dairy-free cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of hot water or vegetable stock and warm gently on the stove, stirring to restore creaminess. Risotto is best enjoyed fresh but can be reheated carefully.

How to Serve

A metal pot filled with creamy risotto that has visible chunks of green zucchini and thin yellow lemon peel strips mixed throughout. The risotto is creamy white with a soft, slightly wet texture, dotted with small green and yellow pieces for color. The pot is placed on a light blue and white cloth on a white marbled surface, with a silver spoon resting inside, scooping some risotto. The background includes a pepper grinder and some stacked white plates on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular thyme instead of lemon thyme?

Yes, regular thyme works well and will still add a nice herbal note, though the lemon thyme adds a unique citrusy flavor that complements the lemon zest and juice.

What if I don’t have crème fraîche?

You can substitute crème fraîche with sour cream, Greek yogurt, or mascarpone to maintain the creamy texture. Add it off the heat to prevent curdling.