Description
This creamy Courgette & Lemon Risotto combines the fresh, zesty flavors of lemon and tender courgette with the comforting creaminess of a traditional risotto. Butter, Parmesan, and crème fraîche lend a rich texture while lemon thyme adds a subtle herbal note, making it a perfect light yet fulfilling vegetarian meal.
Ingredients
Scale
Main 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
- Sauté Onion and Garlic: Melt the butter in a deep frying pan over medium heat. Add the finely chopped onion and fry gently for about 8 minutes until softened but not browned. Add the crushed garlic and stir for another 1 minute to release its aroma.
- Toast Rice: Stir in the risotto rice with the buttery onion and garlic mixture, stirring continuously for 1 to 2 minutes to coat the rice and lightly toast it.
- Prepare Stock and Begin Cooking Risotto: Dissolve the vegetable stock cube in 1 litre of boiling water. Add one ladle of this hot stock to the rice along with the lemon juice and lemon thyme sprigs. Maintain a medium heat and keep the mixture bubbling gently while stirring constantly. This helps release the rice’s starch for creaminess.
- Add Stock Gradually: When nearly all the liquid from the first ladle is absorbed, add another ladle of stock, continuing the gentle simmer and stirring frequently. Repeat this process, gradually incorporating stock and stirring, ensuring the rice cooks evenly and becomes creamy.
- Add Courgette: When you have about two-thirds of the stock left, tip in the diced courgette with the next ladle of stock. Continue to add the remaining stock in increments while stirring occasionally until the rice is tender and creamy but still with a slight bite, and the courgette is cooked through.
- Season and Finish: Remove from heat and stir in seasoning to taste, the lemon zest, grated Parmesan, and crème fraîche. Mix well to combine all flavors and achieve a rich, creamy consistency. Serve immediately.
Notes
- Use vegetarian Parmesan if strict vegetarian, or substitute with nutritional yeast for a vegan-friendly option (adjust crème fraîche accordingly or use vegan alternative).
- Stirring constantly is crucial for a creamy risotto texture.
- Keep the stock hot to ensure even cooking and smooth absorption by the rice.
- If fresh lemon thyme is unavailable, substitute with regular thyme but reduce quantity slightly as it is stronger.
- The dish can be served as a main vegetarian course or as a side to grilled fish or chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: courgette risotto, lemon risotto, vegetarian risotto, creamy risotto, easy risotto recipe, Italian vegetarian dishes
