Zesty zucchini & lemon risotto
If you’re looking for a delicious and refreshing twist on traditional risotto, look no further than this Lemon and Zucchini Risotto recipe. The bright citrus flavor adds a refreshing touch to the creamy risotto base.
Ingredients
- 50g butter
- 1 onion, finely chopped
- 180g risotto rice
- 1 large garlic clove, crushed
- 1 vegetable stock cube
- zest and juice of 1 lemon
- 250g zucchini, diced
- 50g parmesan cheese
- 2 tbsp crème fraîche or sour cream
Method
- STEP 1 Melt the butter in a deep frying pan.
- STEP 2 Add the onion and fry gently until softened for about 10 mins
- STEP 3 Add the garlic and stir for 1 min.
- STEP 4 Stir in the rice for 1-2 mins.
- STEP 5 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.
- STEP 6 Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock.
- STEP 7 Add the zucchini and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
- STEP 8 To serve, stir in some seasoning, the lemon zest, parmesan and crème fraîche or sour cream
