🥗 Vegetarian Recipes

Instructions

1. Melt the butter in a deep frying pan. Add the onion and fry gently until softened, then add the garlic and stir. (about 8 mins for onion, 1 min for garlic)
2. Stir in the rice to coat it in the buttery onions and garlic. (1-2 mins)
3. Dissolve the stock cube in 1 litre of boiling water.
4. Add the wine to the rice. When all liquid is gone, add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over 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.
5. Serve with lemon zest and grated parmesan cheese.