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! 

Jump to:

• A Note on Ingredients
• Step-by-Step Recipe
• Reader Review
• What To Serve Creamy Courgette Risotto With?
• Recipe FAQs
• Storage
• Other Delicious Risotto Recipes
• Courgette and Lemon Risotto with Creme Fraiche

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And whilst we're in the courgette season, head to Courgettes All Day: Courgette Recipes From Breakfast to Dessert for more inspiration!

A Note on Ingredients

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

• unsalted butter: gives the risotto better flavour than oil. 
• brown onion: can be replaced with shallots.
• courgette: use green young courgettes (not the yellow courgettes). Green courgettes have skin that is less tough and they cook quicker. 
• risotto rice: we recommend carnaroli or arborio rice. 
• lemon: make sure you use unwaxed lemons, as the zest will be needed to top the risotto. 
• vegetable stock cube: dissolved in water and kept hot. You may sue chicken stock too.  
• parmesan cheese: or other Italian style hard cheese or vegetarian alternative. 
• creme fraiche: or sour cream. 
• pecans: pine nuts, walnuts and pumpkin seeds work very well too.

Step-by-Step Recipe

STEP 1: Roughly chop the pecan nuts and toast the pecans in a dry pan for 1-2 mins, 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 small pieces of courgette in a single layer on the baking tray, drizzle with a little olive oil, sprinkle with a pinch of salt and black 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 a knob of butter in a large frying pan or a large saucepan, 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 hot stock and, stirring continuously, cook over medium heat until the stock is mostly absorbed. Add another ladle 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. Note that cooking time will vary based on the tempearture of the stock, size of your pan, and type of rice. 

Want Restaurant-Quality Risotto at Home? Head straight to our dedicated article about How To Make A Good Risotto for more tips and inspiration!

STEP 5: Once cooked, take the risotto off the heat and stir in half of the grated cheese, 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!

What To Serve Creamy Courgette Risotto With?

For us, most risottos do not need a side dish, however, this particular one may benefit from a little something as an accompaniment. We love serving this Courgette and Lemon Risotto as a main dish 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

Storage

Let your risotto cool down to room temeparture, then scoop any leftovers into an airtight container, and store it in the fridge for up to 2 days.

Reheat it in a microwave until piping hot, stirring once midway through. another great way is to reheat it on the stove. Just add a splash of water if your vegetarian risotto is looking dry and stir over medium-low heat until warmed through.

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