Courgette & Lemon Risotto
50g butter 1 large garlic clove, crushed
180g risotto rice 1 vegetable stock cube
zest and juice of 1 lemon 2 lemon thyme sprigs
250g courgettes, diced 50g parmesan, grated
2 tbsp crème fraiche
1. Melt the butter in a deep frying an, add the onion and fry until gently softened for about 8 minutes, the add the garlic and stir for 1 minute, stir in the rice to coat it in the buttery onions and garlic for 1 – 2 minutes.
2. Add a ladle of the stock to the rice, along with the lemon juice and thyme, cook over a medium heat, stirrinh constantly, when almost all of the liquid has been absorbed, add another ladle of stock and keep stirring, add the courgettes, and keep adding the stock, stirring every now and then until the rice is creamy.
3. To serve, stir in some seasoning, the lemon zest and crème fraiche.