Baked risotto with lemon, courgettes and basil

  • serves 12
  • A little effort

Our baked veggie risotto is super easy to make, with none of the laborious stirring of classic risotto. This courgette, lemon and basil risotto is topped with Grana Padano cheese (costs less than parmesan but works just as well).


Try this easy baked risotto then check out more risotto recipes, such as our classic vegetable risotto.



  • olive oil 4 tbsp
  • onion 1, chopped
  • garlic 1 clove, chopped
  • courgettes 500g, sliced
  • arborio rice 500g
  • vegetable stock 1.2 litres, simmering
  • lemons 2, zested and juiced
  • Grana Padano 100g, grated
  • basil a small bunch, roughly chopped


  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Heat the oil in an overproof dish with a lid and fry the onion and garlic for 5 minutes. Stir in the courgettes and rice, coating everything in oil and cook for a few more minutes. Add the stock, lemon juice and cheese, cover and bake for 30 minutes. Serve sprinkled with the lemon zest and basil.

Discover our best risotto recipes...

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Nutritional Information

  • Kcals 223
  • Fat 6.8g
  • Saturates 2.2g
  • Carbs 35.2g
  • Fibre 1.7g
  • Protein 7.6g
  • Salt 0.3g