Courgette And Lemon Risotto Recipes
COURGETTE & LEMON RISOTTO
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
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
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
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
CREAMY COURGETTE RISOTTO
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
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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