COURGETTE AND LEMON RISOTTO
This Courgette and Lemon Risotto is light and tasty – perfect for a cold Autumn evening !!! It is Gluten Free and Vegan and Dairy Free (if you don’t add any grated Parmesan at the end). The addition of Lemon Zest and Juice gives it a lovely fresh tang.
- 1 Onion – finely chopped
- 2 Garlic Cloves – crushed
- 1 Litre Vegetable Stock
- 175g Risotto Rice
- 200 ml White wine
- 3 large Courgettes – finely diced
- 1 Lemon – zest and juice
- Bunch of Basil Leaves
- 3 Tablespoons of Olive Oil
- Sea Salt and Freshly Ground Black Pepper
- Parmesan Cheese to serve if you want!
Firstly, heat your oil in a large frying pan (the pan you will cook your Risotto in) and when it is hot add your diced Courgettes. Let them brown nicely and then set aside on some paper towel to absorb any excess oil.
There will be left over oil in the pan, so add your onion to this and cook until it has softened.
Have your stock ready in a saucepan on a low heat to keep it just simmering.
Add your Crushed Garlic to the Onion, and stir for a minute.
Add your Risotto Rice to the pan, and stir it around so it is covered in the lovely Onion, Garlic and Oil mixture.
Add the White Wine and allow it to bubble away, stirring regularly.
Once most of the White Wine has gone, add a ladle of the hot Vegetable Stock and continue to stir. Risotto requires constant stirring!!! You may end up needing more or less stock to cook the rice to your satisfaction.
Keep adding the stock one ladle at a time, until the rice is cooked how you like it and the consistency is how you like it. I don’t like mine too dry, preferring a juicy texture.
Add back into your pan your Courgette, the Lemon Zest and the Lemon Juice.
Stir to combine.
Taste for seasoning, you may not need much salt as Stock can be salty, so always check first before adding salt. A good grinding of Black Pepper is always a good addition though!
Serve with your finely sliced Basil Leaves and some freshly grated Parmesan Cheese, which you can then stir through.
Enjoy – I like it with a Rocket Salad with Balsamic Vinegar Dressing.