Courgette & Lemon Risotto

Courgette & Lemon Risotto. Soy butter, Finely chopped, Crushed.

Chelsie Collins

10 + 40 min · 2

Ingredients

• 50 g Soy butter
• 120 g Finely chopped
• 4 g Crushed
• 250 g Diced
• 50 g or vegetarian cheese
• 180 g Arborio risotto rice, dry weight
• 1000 g Prepared vegetable stock
• 120 g Zest and juice
• 1 g Dried thyme

Preparation

1. Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 minutes, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 minutes.
2. Add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
3. To serve, stir in some seasoning, the lemon zest and cheese.