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Courgette and lemon risotto

Name: Courgette and lemon risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean, Home-style
Ingredients: 320 g Rice (Arborio or Carnaroli); 500 g Courgette; 120 g Onion; 1000 ml Vegetable stock; 80 g Lemon (zest and 25 ml juice); 70 g Parmesan; 35 ml Extra virgin olive oil; 4 g Salt; 1 g Pepper

Creamy courgette risotto scented with lemon and Parmesan.

15 minprep

25 mincooking

4servings

1.944 kcalwhole recipe

486 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegetarian Rice dish 30 to 60 minutes Mediterranean

Gluten-free y 8 más Indicative dietary requirements

View full classification 27 etiquetas

Diet

Vegetarian

Necesidades alimentarias

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Rice dishMain course

Meal

LunchDinner

Preparation

BoilingSautéing

Aparatos

CasseroleFrying pan

Cocina

MediterraneanHome-style

Season

SpringSummer

Occasion

Weekend

Nutrition

Anti-inflammatoryHigh in fibreHigh in calcium

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Rice Arborio or Carnaroli 320 g
Courgette 500 g
Onion 120 g
Vegetable stock 1000 ml
Lemon zest and 25 ml juice 80 g
Parmesan 70 g
Extra virgin olive oil 35 ml
Salt 4 g
Pepper 1 g

Shopping list Select and share only what you need

9 ingredients selected

Rice 320 g
Courgette 500 g
Onion 120 g
Vegetable stock 1000 ml
Lemon 80 g
Parmesan 70 g
Extra virgin olive oil 35 ml
Salt 4 g
Pepper 1 g

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Let’s get cooking

Method

Measure the stated EVOO and reserve it for the browning, sautéing or frying described in the following steps.
Brown half the diced courgette and set aside. Blend the other half with 150 ml stock.
Soften the onion, add rice and toast for 2 minutes.
Add hot stock gradually for 17–18 minutes. Off the heat fold in the purée, browned courgette, lemon and Parmesan.
Taste, adjust the salt and pepper, and serve at its best.

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Ingredients

Method

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