I was quite pessimistic about making this Courgette and Lemon Risotto when I saw it in this months BBC Good Food Magazine. So much so that when I was doing my grocery shopping I picked up the ingredients for another Good Food recipe, their Ajo Blanco, so that I would have another recipe to do for ye if this one went tits-up. I guess I was pessimistic because risottos often fail for me. I know they look easy but they really are kind of hit-or-miss. This one went well though so I will definitely try to stick to their model of 180 g of rice with 1 litre of stock.
I was in a little bit of a rush making it and so, I did the prep as I was cooking. That’s something I rarely do, maybe because I rarely rush for anything, because it’s so much easier to do all the chopping first and then just focus on the steps of a recipe. That’s a good rule to follow for any recipe but ESPECIALLY for a risotto which needs constant stirring. I thought I could get it all done in the 8 minutes that the onions were cooking before the rice went on. As you can see from the video below I didn’t and the onions suffered. They tasted fine and didn’t add a burnt taste to the end result but they didn’t look their best. I guess Rookie Cook made a little rookie mistake.
- 1 vegetable stock cube, dissolved in 1 L of water.
- 50 g butter
- 1 onion, diced
- 2 cloves of garlic, minced
- zest and juice of 1 lemon
- 50 g parmesan, finely grated
- 180 g risotto rice
- 250 g courgettes, diced
- 2 sprigs of lemon thyme
- 2 tbsp creme fraiche
- Add the stock cube to a pan with 1 L of boiling water and allow to simmer.
- In a large frying pan add the butter to melt. Then add the onion and allow to cook over a medium heat for 8 minutes. Then add the garlic and cook for 1 minute.
- Add the rice and stir until it is all slicked with the melted butter.
- Add a generous ladle of stock and stir continuously until almost all the liquid is absorbed.
- Add the lemon juice, courgette, the leaves from the thyme sprigs and another ladle of stock and stir again until almost all the liquid is absorbed.
- Keep adding ladles of stock, adding each ladleful when the previous one has been absorbed, until the rice is tender and cooked.
- Once it is cooked to your liking, mix in the creme fraiche, cheese and lemon zest.
- Serve and garnish with a little extra grated parmesan.