Name: Courgette & Lemon Risotto Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 2 cloves of garlic, minced; 2 courgettes, finely grated; 1 cup Arborio rice; 1/2 cup dry white wine; 3 cups vegetable broth; Zest and juice of 1 lemon; Salt and pepper, to taste; Grated Parmesan cheese, for serving; Fresh basil leaves, for garnish

How To Make Courgette & Lemon Risotto

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Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, minced
2 courgettes, finely grated
1 cup Arborio rice
1/2 cup dry white wine
3 cups vegetable broth
Zest and juice of 1 lemon
Salt and pepper, to taste
Grated Parmesan cheese, for serving
Fresh basil leaves, for garnish

Instructions

In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
Add the grated courgettes to the pan and cook for a few minutes until they start to soften.
Stir in the Arborio rice and cook for another minute until the grains are well coated with the oil.
Pour in the white wine and stir until it has been absorbed by the rice.
Begin adding the vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding more.
Continue this process until the rice is al dente and creamy, about 20 minutes.
Stir in the lemon zest and juice, and season with salt and pepper to taste.
Serve the risotto hot, topped with a sprinkle of grated Parmesan cheese and fresh basil leaves.