Easiest Way to Prepare Speedy Courgette and Lemon Risotto

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, courgette and lemon risotto. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Courgette and Lemon Risotto is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Courgette and Lemon Risotto is something that I have loved my entire life.

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. This courgette risotto is exactly that, with peas, lemon and pine nuts this is perfect comfort food.

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 can achieve that.

The ingredients needed to make Courgette and Lemon Risotto:

1. Make ready 25 gram Butter
2. Prepare 1 Onion, finely chopped
3. Get 1/2 large Garlic Clove, crushed
4. Make ready 90 gram Risotto Rice
5. Get 1 Vegetable Stock Cube
6. Get Zest and Juice of 1 lemon(keep separate)
7. Prepare 125 gram Courgette, diced
8. Make ready 25 gram Parmesan Cheese, grated
9. Prepare 2 tbsp Creme Fraiche

Add the cheese, lemon zest and juice, courgettes and peas to the pan and stir well. 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. This risotto is bursting with fresh flavours: basil, lemon and courgette flowers.

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!

Stir in the courgettes and rice, coating everything in oil and cook for a few more minutes. This risotto is bursting with fresh flavours: basil, lemon and courgette flowers. Crème fraîche and parmesan add a creaminess that is perfectly balanced by the lemon juice. Put a splash of olive oil into a wide-bottomed saucepan and put the onion and celery in and place on medium heat. I like to put a small pinch of salt at this stage to stop the onion from colouring.

So that’s going to wrap this up for this exceptional food courgette and lemon risotto recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!