courgette and lemon risotto
50g butter 1 onion, finely chopped
1 large garlic clove, crushed 180g risotto rice
1 litre vegetable stock 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 pan, add onion and fry gently until softened for about 8 minutes, then add 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 the stock 1 ladle at a time to the rice, along with the lemon juice and thyme, bubble over a medium heat, stirring constantly, when almost all the liquid has been absorbed, add another ladle of stock and keep stirring, tip in the courgette and keep adding the stock, stirring until the rice is tender and creamy.
3. To serve, stir in some seasoning, the lemon zest , parmesan and crème fraiche.