Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, courgette and lemon risotto. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Melt the butter in a deep frying pan. This gorgeous summertime risotto is a favourite with kids and the cold leftovers can be used to make tasty arancini. This risotto is bursting with fresh flavours: basil, lemon and courgette flowers.
Courgette and Lemon Risotto is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Courgette and Lemon Risotto is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 25 gram Butter
- Prepare 1 Onion, finely chopped
- Get 1/2 large Garlic Clove, crushed
- Take 90 gram Risotto Rice
- Prepare 1 Vegetable Stock Cube
- Prepare Zest and Juice of 1 lemon(keep separate)
- Make ready 125 gram Courgette, diced
- Prepare 25 gram Parmesan Cheese, grated
- Take 2 tbsp Creme Fraiche
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. To serve, top with pan-fried courgette, garlic prawns and lemon zest. Learn how to make Courgette & lemon risotto and get the Smartpoints of the recipes.
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!
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. 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 it up with this special food courgette and lemon risotto recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
