Lemon and courgette risotto
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Serves:     people
Notes from Anna

This delicious, light risotto is a good source of vitamin C, fibre and minerals like manganese, magnesium and potassium.



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  1. Top and tail the courgettes, rinse under running water and coarsely grate them. Peel and finely chop the shallots. Peel and crush the garlic. Wash and roughly chop the parsley. Wash the lemon.
  2. Prepare the stock according to packet instructions.
  3. Warm the oil in a heavy bottomed pan. Add the chopped shallots, sprinkle with a little salt and cook for 5 minutes, stirring frequently, until soft.
  4. Add the crushed garlic and cook for 1 more minute. Add the grated courgettes and chopped parsley and stir to combine.
  5. Turn the heat down, cover the pan with a lid and simmer the vegetables for 5-7 minutes. Remove the lid and cook for another couple of minutes until the cooking liquid has halved.
  6. Add the rice to the courgettes and stir well to combine. Add one ladle of hot stock and stir continuously with a wooden spoon until all the liquid has been absorbed. Repeat until you have used all the stock and the rice has been cooking for 17 minutes.
  7. Remove the pan from the heat. Grate the lemon zest over the rice and sqeeze in half the lemon. Sprinkle with parmesan and a generous grinding of black pepper and serve.

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