• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Somebody Feed Seb
  • Home
  • VEGANUARY
  • MAINS
    • MEAT & POULTRY
    • FISH & SEAFOOD
    • PASTA
    • RISOTTO
    • SALADS & BOWLS
    • SOUP
    • VEGETARIAN
    • VEGAN
    • BUDGET
  • SOURDOUGH
    • ACTIVE STARTER
    • DISCARD
  • DESSERTS & BAKES
    • CAKES & TORTES
    • TARTS & PIES
    • CHEESECAKE
    • COOKIES, BISCUITS, BARS
    • DESSERTS
    • SMALL BAKES
  • BREAKFAST
  • SIDE DISHES
menu icon
go to homepage
  • RECIPES
  • ABOUT ME
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT ME
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » MAINS » VEGETARIAN

    Courgette and Lemon Risotto with Creme Fraiche

    Published: July 18, 2022 · Updated: July 5, 2022 by Ieva · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    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!

    Take Me To:
    • A Note on Ingredients
    • Step-by-Step Recipe
    • Side Dishes for Risotto
    • Recipe FAQs
    • Other Delicious Risotto Recipes
    • Recipe Card

    As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

    Courgette and lemon risotto served in a white shallow bowl on a white wooden table with pecan nuts and lemon surrounding the bowl.

    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.

    Roasted courgette cubes on a tray lined with baking parchment.

    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.

    Cubed courgettes, cheese and creme fraiche added to creamy risotto in a pan.

    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:

    What Rice is Best to Use in Risotto?

    We recommend either Arborio or Carnaroli rice. Both are starchy enough to produce a creamy result, and both are sturdy enough to withstand the constant stirring. If I had to pick a winner though, my vote would go to Carnaroli rice, since we had the most delicious creamy risotto even without any cheese or cream added.

    Can I Substitute Creme Fraiche with Sour Cream?

    Absolutely! The flavour of both sour cream and creme fraiche is very similar. The only real difference is the fat content (creme fraiche being higher in fat).

    How Can I Make This Recipe Nut-Free?

    Yes! Toasted pine nuts (technically a seed, despite a confusing name) or pumpkin seeds will work great here. Alternatively, top the risotto with some crispy onion!

    Risotto with creme fraiche served in a white bowl placed on a green tea towel.

    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 risotto in a white bowl with cubed courgettes and lemon zest on top.

    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 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner, Main Course
    Cuisine Italian
    Servings 2 portions
    Calories 503 kcal

    Ingredients
      

    • 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
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More VEGETARIAN

    • Butternut Squash Quiche With Sour Cream
    • Vegetarian Glamorgan Sausages (Welsh Leek Sausages)
    • Pasta Napoletana
    • 5-Ingredient Tomato Puff Pastry Tart

    Reader Interactions

    Comments

    1. Janessa

      July 30, 2022 at 4:46 pm

      5 stars
      This recipe is the perfect way to use up the excess zucchini that I have this time of year! Love the lemon flavour.

      Reply
      • Ieva

        July 30, 2022 at 9:38 pm

        Thanks, Janessa! It always tastes better with homegrown zucchini! 🙂

        Reply
    2. Dana

      August 02, 2022 at 7:56 pm

      5 stars
      Love this refreshing spin on risotto! The flavors were so bright and really just lighten what usually feels like a heavy meal. Will definitely make this again!

      Reply
      • Ieva

        August 03, 2022 at 10:37 am

        Thanks, Dana! 😍

        Reply
    3. Sharon

      October 13, 2022 at 3:15 pm

      5 stars
      This risotto is so creamy and delisicous. I love the addition of the lemon t it.

      Reply
      • Ieva

        October 13, 2022 at 2:51 pm

        Yes! Lemon really makes it! So fresh! 🙂

        Reply
    4. Aimee Mars

      November 08, 2022 at 7:37 pm

      5 stars
      Not only is this beautiful it looks so indulgent, yet easy to make! I was searching for recipes for a dinner party and stumbled across this recipe and can’t wait to make it now.

      Reply
      • Ieva

        November 09, 2022 at 6:51 am

        Hope you like it as much as we do! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Ieva lookinf at Seb, both smiling.

    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

    More about me →

    Seasonal Recipes

    • Sourdough Hot Cross Buns
    • Torta Pasqualina: Italian Spinach Pie for Easter
    • Perfect Easter Roast: Apricot Stuffed Leg of Lamb
    • Slow Cooker Lamb Shoulder

    Trending Recipes

    • Irresistible No-Bake Biscoff Cheesecake (6 Ingredients)
    • Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)
    • Sticky Crispy Chicken Bao Buns
    • Homemade Chinese BBQ Sauce Recipe (Char Siu Sauce)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Somebody Feed Seb