Zucchini and Lemon Risotto

• butter↗50g g
• onion↗1

  finely chopped

• large garlic clove↗1

  minced

• risotto rice↗180g g
• vegetable stock cube↗1
• lemon↗zest and juice 1
• lemon thyme↗2

  sprigs

• zucchini250g g

  diced

• vegetarian Italian hard cheese↗50g g
• crème fraîche↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Melt the butter in a deep skillet. Add the onion and sauté over low heat until soft, about 8 minutes, then add the garlic and stir for 1 minute. Add the rice to coat it with the buttery onion and garlic, for 1–2 minutes.

2. 2

   Dissolve the stock cube in 1 litre of boiling water, then pour a ladle of stock onto the rice, together with lemon juice and thyme. Simmer over medium heat, stirring constantly. When almost all the liquid is absorbed, add another ladle of stock and continue stirring. Add the zucchini and continue gradually adding stock, stirring occasionally, until the rice is soft and creamy.

3. 3

   To serve, stir in a little seasoning, lemon zest, the vegetarian Italian hard cheese, and crème fraîche.