Courgette, pea and lemon risotto

At the end of our garden, we have a little veg patch. This year our biggest successes were sunflowers (the first lot got eaten by snails, the second lot were vigorously pelleted and survived to a great height) and yellow courgettes. We had so many that I made at least four or five meals with them, and gave some away, and in mid September there are still a few yet to harvest!


One of the nicest ways to eat them is simply cut into chunks, and roasted for 15 minutes at 200C with olive oil, lots of salt and pepper, and herbes de Provence. They are also great in risottos, like this tomato and courgette risotto (which I made with cream cheese instead of mascarpone), and vegetarian curries, like this Thai yellow curry.

I wanted to share my recipe for courgette, pea and lemon risotto. It is really delicious, inexpensive, and easy. Even my non-vegetable-loving children enjoyed eating it! Green courgettes would work just fine in this recipe, but yellow are much prettier.

Courgette, pea and lemon risotto

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 yellow (or green) courgette, cut into 2cm chunks
  • Olive oil
  • Salt and pepper
  • Herbes de Provence
  • 1 onion, diced
  • 25g butter
  • 275g arborio risotto rice
  • 100ml white wine vinegar
  • 1 litre hot vegetable stock
  • 100g frozen peas
  • Juice of 1 lemon
  • 75g grated parmesan cheese (or vegetarian alternative)


  1. Roast the courgette with a little olive oil, salt, pepper, and herbes de Provence, in a 200C oven for 15-20 minutes  until soft.
  2. Meanwhile, fry the onion in a tablespoon of olive oil and the butter until soft, about 5 minutes on a gentle heat.
  3. Add the risotto rice and stir until the rice is coated in the butter.
  4. Add the white wine vinegar. Stir until all the liquid is absorbed.
  5. Add the vegetable stock a little at a time, stirring between each addition and adding more as the liquid is absorbed. This should take around 20 minutes. Continue until all the stock is used up.
  6. Stir in the courgette and the frozen peas, along with lemon juice and grated parmesan cheese. Stir together until heated through, then serve.


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