Zesty Lemon Courgette Risotto

1. Butter Base

Melt the butter in a deep frying pan over medium heat. Add the chopped onion and fry gently until softened, about 8 minutes. Then, stir in the crushed garlic and continue to cook for 1 minute.

2. Rice Incorporation

Add the risotto rice to the pan, stirring to coat the grains with the buttery mixture, and cook for 1-2 minutes.

3. Ladle & Stir

Dissolve the vegetable stock cube in 1 litre of boiling water. Begin adding the stock one ladle at a time to the rice, along with the lemon juice and thyme. Maintain a medium heat and stir constantly. After each addition, wait until almost all the liquid has been absorbed before adding the next ladle.

4. Courgette Addition

Mix in the diced courgette as you continue to add stock, stirring occasionally. Cook until the rice is tender yet firm to the bite (al dente) and the mixture is creamy.

5. Final Flavour

Remove the thyme sprigs, then stir in the lemon zest, grated vegetarian Italian-style hard cheese, and crème fraîche. Season to taste with salt and pepper.