Best Courgette Lemon Risotto Recipes

COURGETTE & LEMON RISOTTO

Steps:

• Melt 50 grams of butter in a large, deep frying pan. Add 1 finely chopped onion and sauté gently for about 5 minutes until soft. Add 1 minced clove of garlic and stir for 1 minute.
• Stir in 180 grams of risotto rice. Coat the rice in the butter and combine with onions and garlic for 1-2 minutes.
• Pour in a ladle of the stock to the rice, along with the juice of 1 lemon and 2 sprigs of thyme. Bring to a boil over medium heat, stirring constantly. Add another ladle of stock when almost all the liquid has been absorbed and keep stirring.
• Add 250 grams of diced courgette to the pan and keep adding ladles of stock, stirring occasionally until the rice is just tender and creamy.
• Season the rice to taste with salt and pepper.
• Add the zest of one lemon, 50 grams of Parmesan cheese and 2 tablespoons of crème fraîche.
• Serve immediately.

COURGETTE & LEMON RISOTTO

Steps:

• Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
• Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
• To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.

CREAMY COURGETTE RISOTTO

Steps:

• Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
• Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.
• Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.

COURGETTE AND LEMON RISOTTO

Steps:

• Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat.
• Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened.
• Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.
• Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly.
• When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time.
• Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan.