Baked risotto with lemon, courgettes and basil

  • serves 12
  • Easy

Our best veggie risotto is easy peasy 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).



  • 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.

Nutritional Information

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