Description
A creamy and zesty courgette and lemon risotto that combines the fresh flavors of lemon zest, lemon juice, and thyme with tender courgette and parmesan. This comforting dish is cooked slowly on the stovetop, resulting in a rich, buttery risotto perfect for a light lunch or dinner.
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
- Prepare the base: Melt the butter in a deep frying pan over medium heat. Add the finely chopped onion and gently fry for about 8 minutes until softened and translucent, stirring occasionally to prevent browning.
- Add garlic and rice: Stir in the crushed garlic and cook for 1 minute until fragrant. Then add the risotto rice, stirring continuously for 1-2 minutes, ensuring the grains are well coated with the buttery onion and garlic mixture.
- Add stock and flavorings: Dissolve the vegetable stock cube in 1 litre of boiling water to create the stock. Add a ladle of the hot stock to the rice along with the lemon juice and lemon thyme sprigs. Keep the heat on medium and stir constantly while the liquid bubbles gently.
- Cook the risotto gradually: As the liquid is mostly absorbed, add another ladle of stock, continuing to stir. Gradually incorporate the diced courgette and keep adding the stock in ladles, stirring every now and then until the rice is just tender, creamy, and cooked through without being mushy.
- Finish and serve: Season to taste and stir in the lemon zest, grated Parmesan, and crème fraîche to add creaminess and tang. Mix well and serve immediately while warm.
Notes
- Stirring constantly is key to achieving a creamy risotto texture.
- Use vegetarian Parmesan if you prefer a vegetarian version of this dish.
- Adjust the lemon juice and zest to suit your taste preference for brightness.
- Serve immediately as risotto can thicken upon standing.
- You can substitute lemon thyme with regular thyme or fresh basil for a different aroma.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: risotto, courgette, lemon, creamy risotto, vegetarian risotto, Italian recipe
