This Courgette & Lemon Risotto is another one of my favorite meat free Monday recipes. This recipe takes only 30-40 minutes to prepare and it is super versatile – you can substitute the courgette with broccoli or asparagus if you prefer.
To make this dish, start by sautéing onions and garlic in butter. Add the rice and stir to coat with butter, onions and garlic. Add a ladle of stock at a time and allow it to bubble until it is absorbed by the rice. Once 2 ladles of stock are absorbed, add the courgette and continue to add stock until it is all absorbed. Once the rice is tender, season and add thyme, Parmesan cheese and crème fraîche. Enjoy!
To make my Courgette & Lemon Risotto, you will need the following ingredients:
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.
This Courgette & Lemon Risotto is a fresh and zingy veggie citrus dish that you can easily make midweek. Come back and leave a review if you decide to try this one!
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