Courgette and Lemon Risotto with Creme Fraiche

Creamy Lemon Risotto with little chunks of courgette is all you need to make your day better! Made without wine, this risotto features fresh and zingy notes of lemon, as well as slightly tart creme fraiche. Topped with zest and toasted pecans, this Courgette and Lemon Risotto is not only a feast of flavour but has all the lovely textures – from creamy to crunchy!

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A Note on Ingredients

Whilst all of the ingredients are the usual everyday things that are easy to find in any supermarket, there are a few things I would note:

• courgette: use green young courgettes (not the yellow courgette). Green courgettes have skin that is less tough and they cook quicker.
• risotto rice: we recommend arborio or carnaroli.
• lemon: make sure you use unwaxed lemons, as the zest will be needed to top the risotto.

Step-by-Step Recipe

STEP 1: Roughly chop the pecan nuts and toast the pecans in a dry pan, until just starting to brown and smell nutty. Tip them in a bowl to prevent further browning and set them aside for later.

STEP 2: Preheat the oven to 200°C Fan. Line a baking tray with greaseproof paper/ baking parchment. Top and tail the courgette and chop it into 1 cm cubes. Spread the courgette in a single layer on the baking tray, drizzle with a little olive oil, sprinkle with salt and pepper and roast for 15-20 minutes in the centre of the oven. When cooked, set the courgette aside for later.

STEP 3: In the meantime, melt the butter in a large frying pan, add the chopped onions and sautee on low heat for 5-6 minutes, until softened. Add the rice, increase the heat and stir for 1-2 minutes, until the rice starts to crackle and turn slightly translucent.

STEP 4: Zest one lemon and set the zest aside. Squeeze the lemon juice into the pan. Add a large ladleful of stock and, stirring continuously, cook over medium heat until the stock is mostly absorbed. Add another ladleful of stock and carry on stirring. Keep cooking in this manner for another 20-25 mins until you run out of stock and the rice is cooked al dente. If your rice is still too hard, add a splash of water.

STEP 5: Once cooked, take the risotto off the heat and stir in half of the grated parmesan, creme fraiche and ¾ of the roasted courgette cubes. Season with salt and pepper.

STEP 6: Divide the risotto between bowls, and scatter the rest of the courgette on top. Add the toasted pecans and lemon zest and serve with the rest of the parmesan!

Side Dishes for Risotto

For us, most risottos do not need any side dishes, however, this particular one may benefit from a little something as an accompaniment. We love serving this Courgette and Lemon Risotto with one of the following:

• Garlic bread (however, easy on the garlic, you don’t want to overshadow the delicate flavours of the courgette).
• Tenderstem broccoli.
• A glass of chilled dry white wine.

Recipe FAQs:

Other Delicious Risotto Recipes

We are so in love with risottos that we cook them most weeks! Here are some of our absolute favourites for you to try:

• Risotto al Nero | Squid Ink Risotto
• Spinach and Mushroom Risotto with Pecan & Garlic Drizzle
• Blue Cheese Risotto with Sweet Potatoes & Walnuts

Recipe Card

Courgette and Lemon Risotto with Creme Fraiche

Creamy Lemon Risotto with little chunks of courgette is all you need to make your day better! Made without wine, this risotto features fresh and zingy notes of lemon, as well as slightly tart creme fraiche. Topped with zest and toasted pecans, this Courgette and Lemon Risotto is not only a feast of flavour but has all the lovely textures – from creamy to crunchy!

4.84 from 6 votes

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 2 portions

Calories 503 kcal

Ingredients

  

1x2x3x

• 20 g unsalted butter
• 1 brown onion finely chopped
• 300 g courgette
• 180 g risotto rice
• 1 lemon juice and zest
• 800 ml vegetable stock hot
• 20 g parmesan or vegetarian alternative, grated
• 2 tablespoon creme fraiche
• 20 g pecans roughly chopped

Instructions

 

• Toast the pecans in a dry pan, until just starting to brown and smell nutty. Tip them in a bowl and set aside for later.
• Preheat the oven to 200°C Fan. Top and tail the courgette and chop it into 1 cm cubes. Spread the courgtte in a single layer on a baking-parchment lined baking tray, drizzle with a little oil, sprinkle with salt and roast for 15-20 minutes in the centre of the oven.
• In the meantime, melt the butter in a large frying pan, add the chopped onions and saulee on low heat for 5-6 minutes, until softened. Add the rice, increase the heat and stir for 1-2 minutes, until the rice starts to crackle and turn slightly translucent.
• Tip in the lemon juice into the pan. Add a large ladleful of stock and, stirring continuously, cook over medium heat until the stock is mostly absorbed. Add another ladleful of stock and carry on stirring. Keep cooking in this manner for another 20-25 mins until you run out of stock and rice is cooked al dente. If your rice is still too hard, add a splash of water.
• Once cooked, take the risotto off the heat and stir in half of the grated parmesan, creme fraiche and ¾ of the roasted courgette cubes. Season with salt and pepper.
• Divide the risotto between bowls, scatter the rest of the courgette on top. Add the toasted pecans and lemon zest and serve!

Nutrition

Calories: 503kcalCarbohydrates: 81gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 21mgSodium: 1514mgPotassium: 422mgFiber: 5gSugar: 8gVitamin A: 1134IUVitamin C: 37mgCalcium: 158mgIron: 4mg

Keyword Courgette and Lemon Risotto, Courgette risotto, Risotto With Creme Fraiche, Zucchini Lemon Risotto, Zucchini Risotto

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