Go Back
–+ servings
Courgette Risotto with Peas & Lemon, pine nuts and parmesan shavings
Print

Courgette Risotto

A deliciously creamy and filling vegetarian risotto with courgette, peas and lemon. 
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 483kcal
Author Michelle Alston

Ingredients

  • 1 tablespoon light olive oil a light or mild olive oil is best.
  • 1 medium white onion (150g) chopped finely
  • 1 cup arborio rice (290g)
  • ½ cup white wine (100ml)
  • 4 cups vegetable stock (1 L)
  • 1 fat clove of garlic minced, two if your cloves are small
  • 1 medium zucchini/ courgette (265g) topped, tailed and cut into small cubes
  • ⅜ of a cup frozen peas (60g) I use garden peas
  • 2 or 3 sprigs of fresh thyme
  • 1 lemon the zest of finely grated
  • 2 ½ tablespoon butter (40g)
  • ⅓ cup parmesan (40g) (vegetarian hard Italian cheese) finely grated
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup pine nuts (35g) toasted

Instructions

  • Heat the oil in a large deep sided pan. Add the onion and cook over a medium heat until the onions are soft. About 10 minutes.
    Add the rice and cook until toasted, again around 10 minutes. Making sure not to brown the onion or the rice.
  • Pour the wine into the pan and stir until the rice has absorbed the wine.
    Add the thyme, black pepper and garlic then start adding the stock one ladle at a time, stirring continuously.
  • When you have about two ladles of stock left, add the zucchini/courgette, peas lemon zest. Stir and add the remaining stock one ladle at a time. 
  • Once all the stock has been added remove the thyme sprigs, stir in the butter, you should do this quite quickly. 
    Then turn off the heat and stir in the grated parmesan (hard Italian cheese). 
  • Serve immediately with toasted pine nuts and a generous helping of cracked black pepper and more grated cheese.

Notes

  • Calories are approximate and do not include extra rice used for serving.
  • This dish is a naturally gluten-free dish, just make sure the stock you use is gluten-free.
  • I used a vegetarian hard Italian cheese if you are not vegetarian parmesan cheese should be used.
  • Arborio rice is my choice of rice for this risotto but if you have Carnaroli rice then that works perfectly.

Nutrition

Calories: 483kcal