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Vegan Lemon Courgette Risotto
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

Such a refreshing meal, very light and bursting with flavours!

Course: Main Course
Cuisine: Italian
Keyword: lemon courgette risotto
Servings: 2 people
  • 200 g risotto rice I used carnaroli
  • 1 large courgette cubed about 1x1 cm pieces
  • 1 medium leek sliced
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 100 ml white wine
  • 1 tbsp margarine
  • 750 ml vegetable stock
  • 1 tsp thyme dried or fresh
  • salt and pepper to tast
  • pinch of Spanish saffron optional, gives a bit of a yellowish colour
  • 2 tbsp olive oil
  • grated vegan cheese to serve it
  • 1/2 lemon juiced
  1. In a large pan, heat the olive oil and add. all the onions. Saute for 4-5 minutes.

    In the meantime, in a frying pan, start frying the courgette, this will be about 10 minutes, until the sides are golden brown and slightly crunchy - this will be great in the texture of the risotto.

    Prepare the stock and wash the rice.

    Vegan Lemon Courgette Risotto
  2. Once the onions are soft but not getting brown, add the rice. Stir vigorously for a minute. Add the wine. Stir again for a minute.

    Add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 minutes.

    Once the rice is soft enough to eat stir in the courgette gently, and lastly the margarine.

    Vegan Lemon Courgette Risotto
  3. Serve immediately, sprinkle lemon juice all over before serving.

    lemon courgette risotto