Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, courgette and lemon risotto. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Courgette and Lemon Risotto is something which I have loved my entire life.
To get started 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:
- Make ready 25 gram Butter
- Prepare 1 Onion, finely chopped
- Make ready 1/2 large Garlic Clove, crushed
- Prepare 90 gram Risotto Rice
- Prepare 1 Vegetable Stock Cube
- Take Zest and Juice of 1 lemon(keep separate)
- Make ready 125 gram Courgette, diced
- Get 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.
Instructions 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 is going to wrap this up for this exceptional food courgette and lemon risotto recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
