Courgette Lemon Risotto Recipes

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COURGETTE & LEMON RISOTTO



Courgette & lemon risotto image

An easy vegetarian one-pot risotto - simply stir in your seasonal veg, simmer and enjoy

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 10

50g butter
1 onion, finely chopped
1 large garlic clove, crushed
180g risotto rice
1 vegetable stock cube
zest and juice 1 lemon
2 lemon thyme sprigs
250g courgette, diced
50g parmesan (or vegetarian alternative), grated
2 tbsp crème fraîche

Steps:

  • Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
  • Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. 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.
  • To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.

Nutrition Facts : Calories 752 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 2 milligram of sodium

COURGETTE & LEMON RISOTTO



Courgette & Lemon Risotto image

This Courgette & Lemon Risotto Is Another One of My Favorite Meat Free Monday Recipes. This Recipe Takes 30-40 Minutes to Prepare and It ...

Provided by Dasha Vakulova

Categories     Dinner Recipes, Family Dinner Recipes, Healthy Eating Recipes, Rice Recipes, Side Dishes

Time 40m

Yield 4

Number Of Ingredients 12

Butter 50 g
Onion 1
Garlic clove 1
Risotto rice 180 g
Vegetable stock 4 cups
Lemon 1/2
Thyme 2 sprigs of lemon
Courgettes 250 g
Parmesan cheese 50 g
Crème fraîche 2 tbsp
Salt
Black pepper

Steps:

  • Melt 50 grams of butter in a large, deep frying pan. Add 1 finely chopped onion and sauté gently for about 5 minutes until soft. Add 1 minced clove of garlic and stir for 1 minute.
  • Stir in 180 grams of risotto rice. Coat the rice in the butter and combine with onions and garlic for 1-2 minutes.
  • Pour in a ladle of the stock to the rice, along with the juice of 1 lemon and 2 sprigs of thyme. Bring to a boil over medium heat, stirring constantly. Add another ladle of stock when almost all the liquid has been absorbed and keep stirring.
  • Add 250 grams of diced courgette to the pan and keep adding ladles of stock, stirring occasionally until the rice is just tender and creamy.
  • Season the rice to taste with salt and pepper.
  • Add the zest of one lemon, 50 grams of Parmesan cheese and 2 tablespoons of crème fraîche.
  • Serve immediately.

Nutrition Facts : Calories 343, Fat 16.6g, Carbohydrate 45g, Protein 8.8g, Cholesterol 38mg, Sodium 921mg

COURGETTE AND LEMON RISOTTO



Courgette and lemon risotto image

This gorgeous courgette risotto is a favourite with kids and the cold leftovers can be used to make tasty arancini. Each serving provides 440kcal, 11g protein, 42g carbohydrate (of which 2g sugars), 21g fat (of which 13g saturates), 1.5g fibre and 1.4g salt.

Provided by James Martin

Categories     Main course

Yield Serves 4

Number Of Ingredients 11

750ml/1¼ pints chicken or vegetable stock
25g/1oz unsalted butter
2 shallots, finely chopped
1 garlic clove, finely chopped
3 sprigs fresh thyme, leaves only
200g/7oz risotto rice
200ml/7fl oz white wine
200g/7oz courgettes, trimmed, cut into 1cm/½in cubes
4 heaped tbsp grated parmesan, plus extra to serve
1 unwaxed lemon, finely grated zest, plus 1 tbsp lemon juice
salt and freshly ground black pepper

Steps:

  • Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat.
  • Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened.
  • Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.
  • Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly.
  • When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time.
  • Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan.

Nutrition Facts : Calories 440kcal, Carbohydrate 42g, Fat 21g, Fiber 1.5g, Protein 11g, SaturatedFat 13g, Sugar 2g

CREAMY COURGETTE RISOTTO



Creamy courgette risotto image

This melt-in-the-mouth vegetarian dish served with pine nuts and fried courgettes is everything a traditional Italian risotto should be

Provided by Sarah Cook

Categories     Main course

Time 55m

Number Of Ingredients 10

50g butter, plus 2 knobs more
1 small onion, finely chopped
250g courgette, 140g coarsely grated, the rest diced
175g risotto rice
zest and juice 1 lemon
1.2l vegetable (or chicken) stock, kept hot on a low heat
25g parmesan (or vegetarian alternative), grated
2 heaped tbsp mascarpone
splash of olive oil
1 heaped tbsp toasted pine nuts

Steps:

  • Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
  • Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.
  • Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.

Nutrition Facts : Calories 496 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium

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