An easy vegetarian one-pot risotto – simply stir in your seasonal veg, simmer and enjoy
Prep:10 mins
Serves 2
50g butter1 onion, finely chopped1 large garlic clove, crushed180g risotto rice1 vegetable stock cubezest and juice 1 lemon2 lemon thyme sprigs250g courgette, diced50g vegetarian Italian-style hard cheese2 tbsp crème fraîche
STEP 1Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, 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 mins.STEP 2Dissolve the stock cube in 1 litre of boiling water, then 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.STEP 3To serve, stir in some seasoning, the lemon zest, vegetarian Italian-style hard cheese and crème fraîche.
