Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, courgette and lemon risotto. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. This gorgeous summertime risotto is a favourite with kids and the cold leftovers can be used to make tasty arancini.
Courgette and Lemon Risotto is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Courgette and Lemon Risotto is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook courgette and lemon risotto using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Courgette and Lemon Risotto:
- Take 25 gram Butter
- Make ready 1 Onion, finely chopped
- Prepare 1/2 large Garlic Clove, crushed
- Take 90 gram Risotto Rice
- Take 1 Vegetable Stock Cube
- Prepare Zest and Juice of 1 lemon(keep separate)
- Prepare 125 gram Courgette, diced
- Prepare 25 gram Parmesan Cheese, grated
- Make ready 2 tbsp Creme Fraiche
Crème fraîche and parmesan add a creaminess that is perfectly balanced by the lemon juice. A quick and easy Lemony Courgette & King Prawn Risotto recipe, from our authentic Italian cuisine collection. For a simple, sophisticated risotto, you'll combine creamy arborio rice with cheddar, a squeeze of lemon and garlic. Put a splash of olive oil into a wide-bottomed saucepan and put the onion and celery in and place on medium heat.
Steps to make Courgette and Lemon Risotto:
- Melt the Butter in a deep fry pan or wok, add the Onion and fry gently until softened, about 5-8 minutes. Then add the Garlic and stir for 1-2 minutes.Stir in the rice to coat with the buttery Onions and Garlic for 2-3 minutes.
- Dissolve the stock cube in 500ml of hot water and add a little to the saucepan mix, along with the Lemon Juice. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add more liquid and the courgette. Keep adding the stock Liquid, stirring every now and then until the rice is just tender and creamy.
- Once all the stock liquid has been absorbed, add the Lemon Jest and the Creme Fraiche. Stir in to mix, and serve!
I like to put a small pinch of salt at this stage to stop the onion from colouring. This courgette, lemon and basil risotto is topped with Grana Padano cheese (costs less than parmesan but works just as well). Stir in the courgettes and rice, coating everything in oil and cook for a few more minutes. A light and summery courgette risotto that's packed full of lemony flavour and healthy veg. Have this tasty dish on the table in thirty minutes!
So that is going to wrap it up for this special food courgette and lemon risotto recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
