Courgette and Lemon Risotto

A vibrant summertime risotto featuring fresh courgettes, lemon zest, and parmesan, perfect for families or making leftovers into arancini.

Vegetarian Main Course Summer Rice Risotto

Estimated Nutrition

Calories

440

kcal / serving

1760 kcal total

Carbs

42g

per serving

168 g total

Fat

21g

per serving

84 g total

Protein

11g

per serving

44 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

heaped tbsp

Parmesan

Grated, plus extra to serve

Fruits

piece

Lemon

Unwaxed, zest and 1 tbsp juice

GrainsCereals

200

Risotto Rice

Liquids

750

Chicken Stock

Or vegetable stock

750

Vegetable Stock

Alternative to chicken stock

200

White Wine

NutsSeeds

clove

Garlic

Finely chopped

sprig

Thyme

Leaves only

to taste

Salt

to taste

Black Pepper

Freshly ground

Vegetables

piece

Shallots

Finely chopped

200

Courgettes

Trimmed and cut into 1cm cubes

Method

Bring the stock to a simmer in a saucepan and keep warm over low-medium heat.

Melt the butter in a large saucepan and fry shallots, garlic, and thyme until softened.

Stir in the rice until coated and simmer with wine until almost evaporated.

Add hot stock a ladleful at a time, stirring until liquid is absorbed.

Stir in courgettes halfway through and continue adding stock until rice is tender.

Mix in parmesan, lemon zest, and juice, then season and serve.