There are so many delicious recipes for risotto online, but this is the best one we’ve ever tried. The courgette and lemon risotto takes around 50 minutes together with prep. Sunday is the best day to give it a try.
Ingredients:
To make the courgette and lemon risotto you should get 180 g risotto rice, 250 g diced courgette, 1 large crushed garlic clove, 50 g butter, 2 lemon thyme sprigs, 50 g grated parmesan, 1 finely chopped onion, zest and juice from one lemon, 2 tablespoons creme fraiche, 1 litre vegetable stock, 2 lemon thyme sprigs.
Instructions:
Begin by getting a deep frying pan, first melt the butter and then add the onions. Fry it for 8 minutes. Include the garlic, while also mixing all the time. You should now add the rice, and wait for a couple of minutes. Pour one ladle of the stock and mix again. Now, add the lemon juice and thyme. Wait for the risotto to start bubbling, then add another ladle of the stock. The last step is to put in the courgette, while also mixing in the remaining stock. When you notice that the rice is done, you can remove it from the heat and top it off with the creme fraiche, parmesan cheese and the lemon zest.
