Great Britain
Cooking time - 50 mins
Serves - 2
Difficulty - easy peasy
Ingredients
- 50g/1.8oz butter
- 1 onion, chopped
- 1 large garlic clove, crushed
- 180g/6.3oz risotto rice
- 1 vegetable stock cube
- 1 lemon, zest and juice
- 2 lemon thyme sprigs
- 250g courgette, diced
- 50g/1.80z vegetarian hard cheese
- 2 tbsp crème fraîche
Method
- Melt the butter in your Whatever Pan.
- Throw in the onion and cook until softened.
- Add in the garlic and fry for 1 min.
- Stir in the rice. Mix well.
- Prepare your stock by soaking it in 1l/34fl. oz of water. Whisk until completely dissolved.
- Mix 1 tablespoon of the stock, lemon juice and thyme into the rice.
- Stir in another tablespoon of stock then, add in your courgette.
- Keep adding stock until the rice is tender and creamy.
- Incorporate the crème fraîche, lemon zest and cheese with the rice and mix well.
- Serve with a little dollop of crème fraîche and enjoy!
