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This easy Courgette Risotto recipe is the perfect one-pan, summer dinner idea. This courgette and lemon risotto is filled with summer flavours with courgette (zucchini) chunks, zesty lemon, creamy crème fraîche and freshly grated parmesan.
Why Choose This Courgette Risotto Recipe?
- Why choose this recipe? This creamy Courgette Risotto only uses a few storecupboard basics and is ready in 30 minutes. It’s got the perfect balance of zesty lemon and creamy crème fraîche.
- Gluten Free: Risotto is a great option for a gluten free dinner, with naturally gluten free ingredients. Perfect for people with coeliac disease!
- Batch Cooking: Save money by making double the amount of this lemon and courgette risotto, and freeze the extras for a quick dinner on a busy night.
- Serving Suggestions: Serve this as a main course on it’s own, or with a side of gluten free garlic bread. It also makes a great side dish for fish, steak or gluten free breaded chicken. Leftovers can be used to make gluten free arancini.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card for this lemon and courgette risotto below. But for the shopping list here are the main ingredients you’ll need:
- Courgette/Zucchini: I use green courgettes as they’re easy to find in the supermarket but yellow courgettes would work just as well.
- Lemon: You’ll need the lemon zest and juice of a whole lemon for this recipe.
- Arborio Rice: You could use basmati rice (you’ll need to reduce the cooking time) but it won’t have the same, classic risotto texture.
- Gluten Free Vegetable Stock: There are lots of gluten free stock cubes out there so make sure you pick one which is safe for coeliacs. Chicken stock works well too.
- Crème Fraîche: If you need this recipe to be dairy free or vegan you can either find a vegan alternative or omit it from the recipe.
- Parmesan Cheese
- Onion and Garlic
How to Make Courgette Risotto
If you find a visual aid easier to follow, here are some photos to show you how to make this easy courgette risotto with lemon:
First, heat the oil a non-stick pan and then add the onions and garlic. Fry for 2 mins on a medium heat.
Add the courgette and fry for another 5 minutes until it starts to soften. Add the rice to the pan and stir well.
Add a ladle of hot stock (it’s best to keep the stock on a low heat in a separate pan so it stays hot!) to the risotto and stir to mix. Keep on a low heat and keep stirring.
Once the liquid is almost absorbed (you may feel the rice starting to catch on the bottom of the pan a little) add another ladle of stock.
Continue this process, stirring constantly, until all of the stock is used up – approximately 20 minutes.
Stir in the lemon juice and zest, parmesan cheese and crème fraîche and then serve with more cheese on top and some fresh lemon wedges.
Storing and Freezing Instructions
TO STORE: Any leftover Lemon and Courgette Risotto can be refrigerated for 1-2 days and reheated thoroughly before eating. Or turn it into gluten free arancini!
TO FREEZE: I love batch cooking risotto and freezing leftovers. It’s such a good ready meal alternative, as you can just microwave from frozen on a busy evening.
More Gluten Free Risotto Recipes
If you love the look of this courgette risotto then make sure you book these other gluten free risotto recipes for your next meal plan!
- Prawn and Chorizo Risotto
- Chorizo Risotto
- Pea Risotto
- Bacon and Boursin Risotto
- Butternut Squash and Chorizo Risotto
- Chicken and Leek Risotto
- Tomato and Mascarpone Risotto
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Lemon and Courgette Risotto Recipe
Ingredients
- 1 large courgette, approx 250g, diced into small cubes
- 1 onion, finely chopped
- 1 tbsp olive oil
- 2 tsp chopped garlic
- 300 g arborio rice
- 1.2 litres gluten free vegetable stock
- Juice and zest of 1 lemon
- 2 tbsp crème fraîche
- 30 g grated parmesan cheese
Instructions
- Heat the oil a non-stick pan and then add the onions and garlic. Fry for 2 mins on a medium heat.
- Add the courgette and fry for another 5 minutes until it starts to soften. Add the rice to the pan and stir well.
- Add a ladle of hot stock (it’s best to keep the stock on a low heat in a separate pan so it stays hot!) to the risotto and stir to mix. Keep on a low heat and keep stirring.
- Once the liquid is almost absorbed (you may feel the rice starting to catch on the bottom of the pan a little) add another ladle of stock. Continue this process, stirring constantly, until all of the stock is used up – approximately 20 minutes.
- Stir in the lemon juice and zest, parmesan cheese and crème fraîche and then serve with more cheese on top.
Notes
- Top Tip: Keep your vegetable stock hot in another pan while you are adding it in. It’s best to add hot stock than cold, and will speed up the cooking process!
- Serving Suggestion: Serve this courgette risotto with some homemade gluten free garlic bread, crispy breaded chicken, or turn it into arancini!
- Storing: Any leftover lemon and courgette risotto should be kept in the fridge or frozen. Simply reheat thoroughly in the microwave before eating.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Courgette Risotto and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
More Easy Vegetarian Meals
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