Lemon and Courgette Risotto Recipe
This super creamy and fresh Courgette Risotto has all the summer flavours! Plus it is perfect for using up a glut of courgettes from the garden - have on it’s own as a vegetarian main or as a side dish to chicken or fish.
Servings: 4
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
Serving: 1g | Calories: 266kcal | Carbohydrates: 40g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 1032mg | Fiber: 2g | Sugar: 12g
