Courgette and lemon risotto

Gluten-free & lactose-free

Courgette and lemon risotto

Makes: 4 portions
Approximate timing: 15 minutes preparation · about 25 minutes cooking

New recipe · not yet kitchen-tested by us

Use the texture and doneness checks in the method as well as the approximate timings. Results can vary with flour blends and ovens.

Allergens: Check stock ingredients and cross-contact information.

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AI-created serving illustration: courgette and lemon risotto — AI-created illustration · serving inspiration

Ingredients

Tick as you prepare 320 g risotto rice 2 medium courgettes, diced 1 small onion, finely chopped About 1.1 litres hot gluten-free vegetable stock 3 tablespoons olive oil Finely grated zest of 1 lemon 1 tablespoon lemon juice, or to taste Salt and black pepper

Method

Keep the stock hot in a separate pan. Soften onion in 2 tablespoons oil over medium-low heat. Add courgettes and cook for 5 minutes.
Add rice and stir for 1–2 minutes. Add a ladle of hot stock and stir as it cooks.
Continue adding stock gradually until the rice is cooked but retains a little bite. Follow the rice pack as a timing guide.
Remove from the heat. Stir in the remaining oil, lemon zest and juice. Rest for 2 minutes and adjust seasoning and consistency.

Make it work for you

Check that all packaged ingredients are suitable for your dietary needs. Lactose-free dairy still contains milk proteins; use suitable plant-based alternatives if you need to avoid dairy.

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