This Easy Courgette and Lemon Risotto recipe is taken to the next level with the addition of rich, creamy burrata and lots of fresh basil.
- 1 small onion
- 1 tbsp light oil
- sea salt
- 2 small courgettes
- 150g (5 1/4 oz) risotto rice
- 130ml (1/2 cup) white wine
- 770ml (3 1/4 cups) hot vegetable stock
- 30g (1 oz) freshly grated parmesan
- zest of 1/2 lemon
- large knob unsalted butter
- freshly ground black pepper
- 2–3 small burrata
- handful fresh basil, torn
- Peel and finely chop the onion. Add it to a medium saucepan set over a medium high heat along with the oil and a pinch of sea salt. Cook for 3-4 minutes until just softened.
- Meanwhile grate the courgettes. Add half the grated courgette to the pan and cook for a further 5-6 minutes until the courgette is soft, translucent and no longer giving off any liquid.
- Stir in the risotto rice and cook until the grains have heated through. Add the wine and keep stirring while it cooks away completely.
- Reduce the heat to medium low and gradually ladle the stock into the rice a spoonful at a time, stirring almost continuously, until you’ve used up all the stock and the rice is pump, thick, and almost tender, but just shy of how you’d want risotto rice to usually be when you’re done adding the liquid.
- Stir in the courgette and, stirring continuously again cook for a further 10 minutes until the courgette has softened, given out its water, and the risotto rice is at the preferred texture and consistency.
- Stir in the parmesan and the lemon zest, season to taste, and stir in the butter. Serve as soon as the butter has melted and coated the rice in it’s gloss with a ball of burrata ready to be broken into each bowl, more parmesan and lots of fresh basil.