Courgette and Lemon Risotto

Name: Courgette and Lemon Risotto
Yield: 1 Hungry Horse/ Student
Cuisine: British
Ingredients: 25 gram Butter; 1 Onion, finely chopped; 1/2 large Garlic Clove, crushed; 90 gram Risotto Rice; 1 Vegetable Stock Cube; Zest and Juice of 1 lemon(keep separate); 125 gram Courgette, diced; 25 gram Parmesan Cheese, grated; 2 tbsp Creme Fraiche

Amazing Lady ( Grace) @cook_12096521

West Drayton

One of my collection of #QuickRecipes, #OnePotCooking, #UniversityMeal, #Easy, #Cheap

Amazing Lady ( Grace) @cook_12096521

West Drayton

One of my collection of #QuickRecipes, #OnePotCooking, #UniversityMeal, #Easy, #Cheap

Saved

Ingredients

1 Hungry Horse/ Student

25 gramButter
1Onion, finely chopped
1/2large Garlic Clove, crushed
90 gramRisotto Rice
1Vegetable Stock Cube
Zest and Juice of 1 lemon(keep separate)
125 gramCourgette, diced
25 gramParmesan Cheese, grated
2 tbspCreme Fraiche

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Steps

1

Melt the Butter in a deep fry pan or wok, add the Onion and fry gently until softened, about 5-8 minutes. Then add the Garlic and stir for 1-2 minutes.Stir in the rice to coat with the buttery Onions and Garlic for 2-3 minutes.
2

Dissolve the stock cube in 500ml of hot water and add a little to the saucepan mix, along with the Lemon Juice. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add more liquid and the courgette. Keep adding the stock Liquid, stirring every now and then until the rice is just tender and creamy.
3

Once all the stock liquid has been absorbed, add the Lemon Jest and the Creme Fraiche. Stir in to mix, and serve!