Courgette & Lemon Risotto
A Zesty One-Pot Classic
This vibrant risotto balances the earthy sweetness of courgettes with a sharp citrus finish that will satisfy everyone at the table.
While risotto is often considered high-maintenance, using The Whatever Pan simplifies the process. Its wide surface area allows for even evaporation and heat distribution, ensuring your risotto rice reaches that perfect al dente texture without sticking. By using the precision tools from the Garnishing Set to zest your lemon and the Chopaholic Oriental Knives to finely dice your courgettes, you create a dish that looks as professional as it tastes—all in one single, easy-to-clean pan.
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Serves
2
Course
Main
Prepare
10 mins
Cooks
40 mins
180g Risotto rice (Arborio or Carnaroli)
250g Courgette, diced
1 Onion, finely chopped
1 Large garlic clove, crushed
50g Butter
1 Vegetable stock cube (dissolved in 1L water)
1 Lemon, zest and juice
2 Lemon thyme sprigs
50g Vegetarian hard cheese, grated
2 tbsp Crème fraîche (plus extra for serving)
1 Sauté: Melt the butter in your Whatever Pan over medium heat. Add the chopped onion and cook until softened and translucent.
2 Aromatics: Add the crushed garlic and fry for 1 minute until fragrant.
3 Toast the Rice: Stir in the risotto rice, ensuring every grain is well-coated in the garlic butter.
4 The Stock: Prepare 1L of vegetable stock. Add the lemon juice, thyme, and one ladle (approx. 1 tbsp of stock at a time) to the rice. Stir constantly.
5 Incorporate Courgettes: After the first few additions of stock, stir in your diced courgettes. Continue adding stock ladle by ladle, allowing the liquid to be absorbed before adding more.
6 Perfect Texture: Keep stirring until the rice is tender and the consistency is creamy (this usually takes about 20-25 mins).
7 The Finish: Turn off the heat. Stir in the crème fraîche, fresh lemon zest, and grated vegetarian hard cheese. Mix well until silky.
8 Serve: Plate up immediately with a final dollop of crème fraîche and a sprig of fresh thyme. Enjoy!
| Nutrient | Per Serving |
|---|---|
| Energy | 460 kcal |
| Fat | 24g |
| Fiber | 4g |
| Carbohydrates | 52g |
| Sugars | 6g |
| Protein | 12g |
Nutritional information is an estimate per serving.