Courgette and Lemon Risotto
Courgette and Lemon Risotto

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, courgette and lemon risotto. One of my favorites. For mine, I am going to make it a bit tasty. This will be really 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 well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Courgette and Lemon Risotto is something that I’ve loved my whole life.

To get started with this recipe, we have to 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:
  1. Take 25 gram Butter
  2. Make ready 1 Onion, finely chopped
  3. Prepare 1/2 large Garlic Clove, crushed
  4. Take 90 gram Risotto Rice
  5. Take 1 Vegetable Stock Cube
  6. Take Zest and Juice of 1 lemon(keep separate)
  7. Prepare 125 gram Courgette, diced
  8. Make ready 25 gram Parmesan Cheese, grated
  9. Get 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:
  1. 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.
  2. 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.
  3. 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 exceptional food courgette and lemon risotto recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!