Courgette & Lemon Risotto

versatile veggie rice dish
Courgette & lemon risotto recipe - Lemon Zucchini Risotto - Italian Courgette lemon risotto
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Ingredients

Adjust Servings:
50 g Butter
1 Onion finely chopped
1 Garlic clove large, minced
180 g Risotto rice
4 cups Vegetable stock
1/2 Lemon zest and juice
2 sprigs of lemon Thyme
250 g Courgettes diced
50 g Parmesan cheese or vegetarian alternative, grated
2 tbsp Crème fraîche
Salt to taste
Black pepper to taste

Nutritional information

343
calories
16.6g
fat
45g
carbohydrates
8.8g
protein
38mg
cholesterol
921mg
sodium
Ingredients

Courgette & Lemon Risotto

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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:

Courgette & lemon risotto recipe - Lemon Zucchini Risotto - Italian Courgette lemon risotto

Steps to make Courgette & Lemon Risotto

1
Done
6

Sauté onion and garlic

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.

2
Done
1

Stir in rice

Stir in 180 grams of risotto rice. Coat the rice in the butter and combine with onions and garlic for 1-2 minutes.

3
Done
20

Add stock

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.

4
Done
2

Stir in courgette

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.

5
Done
1

Season

Season the rice to taste with salt and pepper.

6
Done
1

Add zest, cheese and crème fraîche

Add the zest of one lemon, 50 grams of Parmesan cheese and 2 tablespoons of crème fraîche.

7
Done

Serve

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!

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Thanks for sharing!

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