Courgette and Lemon Risotto VEGETARIAN

IMG_3731I 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.

Courgette and Lemon Risotto


  • 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


  1. Add the stock cube to a pan with 1 L of boiling water and allow to simmer.
  2. 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.
  3. Add the rice and stir until it is all slicked with the melted butter.
  4. Add a generous ladle of stock and stir continuously until almost all the liquid is absorbed.
  5. 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.
  6. Keep adding ladles of stock, adding each ladleful when the previous one has been absorbed, until the rice is tender and cooked.
  7. Once it is cooked to your liking, mix in the creme fraiche, cheese and lemon zest.
  8. Serve and garnish with a little extra grated parmesan.
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