Dinner

Courgette & Lemon Risotto Recipe

Name: Courgette & Lemon Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
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

ByHailey Reed November 19, 2025November 19, 2025

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Introduction

This courgette and lemon risotto is a fresh, creamy dish perfect for a light dinner or a comforting lunch. With bright lemon flavors and tender courgettes, it’s a delightful twist on classic risotto that’s easy to prepare at home.

A white pot filled with creamy risotto showing three main layers: the base of soft, cooked white rice with a smooth texture; scattered chunks of green zucchini pieces adding a fresh look throughout the dish; and a top layer of yellow lemon zest curls and black pepper flakes adding color contrast and texture. A silver spoon is partly dipped into the risotto, held by a woman's hand at the top right corner. The pot is placed on a white marbled surface with a turquoise cloth underneath, and there is a white bowl containing rice 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 until softened, about 8 minutes. Add the crushed garlic and stir for 1 minute to release its flavor.
Step 2: Stir in the risotto rice, coating each grain with the buttery onion and garlic mixture. Cook for 1-2 minutes, stirring constantly to toast the rice lightly.
Step 3: Dissolve the vegetable stock cube in 1 litre of boiling water. Add a ladle of this stock to the rice along with the lemon juice and thyme sprigs. Cook over medium heat, stirring constantly until most of the liquid is absorbed.
Step 4: Continue adding the stock ladle by ladle, stirring frequently. When you add the courgette, keep cooking and stirring until the rice is tender and creamy, and all the stock has been used up.
Step 5: Remove from heat, then stir in seasoning to taste, lemon zest, grated Parmesan, and crème fraîche. Mix until smooth and serve immediately for the best texture and flavor.

Tips & Variations

For a richer flavor, try adding a splash of white wine before the first ladle of stock.
Swap courgettes for asparagus or peas for a different seasonal twist.
Use a vegetarian Parmesan alternative if you prefer a fully vegetarian dish.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a little water or stock to loosen the texture, as risotto thickens when chilled.

How to Serve

A close-up view of a creamy risotto in a white pot with a silver handle, where the risotto has a soft, thick texture made of white rice mixed with small pieces of dark green zucchini scattered evenly throughout. Thin yellow lemon zest strips are spread on top along with a sprinkle of black pepper. A silver spoon is placed inside the pot, partially scooping the risotto, sitting on a white marbled surface with a light blue cloth underneath. To the right side of the image, there is a white plate with a wedge of pale cheese and a wooden pepper grinder. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen courgettes for this risotto?

Yes, you can use frozen courgettes, but drain any excess water after thawing to prevent the risotto from becoming too watery.

What type of rice is best for risotto?

Arborio or Carnaroli rice are ideal for risotto as they absorb liquid well and release starch to create the creamy texture typical of risotto dishes.