Courgette, lemon, Parmesan and thyme risotto

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Courgette, lemon, Parmesan and thyme risotto

Suitable for vegans
Category Main course
Serves n/a
Preparation 10 mins
Cooking 40 mins

Rating: Rated 0 / 5 (0 ratings)

This is a clever two-in-one time-saving idea. The recipe makes a generous amount of risotto, so you can put the leftovers aside to turn into delicious arancini for supper on another night.


  • 100g butter
  • 2 cloves garlic, finely chopped or grated
  • 500g arborio rice
  • 1 litre vegetable stock
  • 2 large courgettes, peeled into ribbons using a potato peeler
  • olive oil, for drizzling
  • grated zest of 1 lemon
  • courgette flowers or other edible flowers, to garnish (optional)
  • 3 shallots, finely chopped
  • 10 sprigs of thyme, leaves picked
  • 400ml white wine
  • 300g baby courgettes, finely sliced
  • juice of ½ lemon
  • 60g vegetarian Parmesan-style cheese, finely grated, plus extra to serve
  • 1 small red chilli, deseeded and finely chopped (optional)
  • sea salt and black pepper


Stage 1

Melt 50g of the butter in a wide medium-sized deep frying or saucepan. Add the shallots, garlic and leaves from about
6 sprigs of the thyme and cook, stirring,
for about 5 minutes.

Stage 2

Add the rice and stir to coat in the butter. Add the wine, turn the heat down so it is very gently simmering, stir and place a lid on top. When the liquid has been absorbed, add 500ml of the stock, stir again, re-cover and allow to simmer until absorbed. Repeat with the remaining stock. This will give you a lovely al dente risotto, but if you prefer it softer, add another 200ml of water and stir until absorbed.

Stage 3

In a separate frying pan, heat 20g of the butter and fry the baby courgette slices with the picked leaves from the remaining sprigs of thyme. When they have taken on a bit of colour and softened slightly, they are ready. Season with salt and pepper.

Stage 4

Dress the courgette ribbons with the lemon juice and a splash of olive oil and season with salt and pepper. Set aside.

Stage 5

When the rice is al dente and all the stock absorbed, stir through the grated Parmesan-style cheese, lemon zest and chopped chilli, if desired. Taste for seasoning and adjust if necessary. (If you would like to make arancini, at this point set aside 730g of rice.) Stir in the fried baby courgette slices and serve the risotto garnished with the courgette ribbons and flowers, if using. Finish with some extra grated Parmesan-style cheese, fresh thyme and a drizzle of olive oil.


Courgette, lemon, Parmesan and thyme risotto


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 614g
  • Fat: 21g
  • Saturated fat: 12g
  • Protein: 13g
  • Carbohydrates: 79g
  • Sugars: 5g
  • Fibre: 4g
  • Salt: 0.29g

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