Simple Way to Prepare Super Quick Homemade Courgette and Lemon Risotto

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, courgette and lemon risotto. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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 yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Courgette and Lemon Risotto is something which I’ve 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 begin with this particular recipe, we must first prepare a few components. You can have courgette and lemon risotto using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Courgette and Lemon Risotto:

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

Instructions 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 with this special food courgette and lemon risotto recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!