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Vegan courgette & lemon risotto

Vegan courgette & lemon risotto


This zingy recipe is perfect for a warm summer’s evening

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1479kj 352kcal
  • Fat
    Med 14%
  • Saturates
    Low 16%
  • Sugar
    Low 6%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 50g

Bring Co-op to your front door

Big Bag Option


  • 2 tbsp Co-op olive oil
  • 1 leek, chopped
  • 3 garlic cloves, crushed
  • 2 courgettes, sliced
  • 198g can Co-op naturally sweet sweetcorn in water, drained
  • 200g Co-op Italian risotto rice
  • 200ml dry vegan white wine (we used Co-op Soave)
  • Zest and juice of 1 lemon
  • 850ml vegetable stock, made
  • with 2 reduced-salt stock cubes
  • 40g vegan cheese alternative, grated
  • Large handful basil leaves, torn


Put the oil in a deep frying pan over a medium heat Cook the leek and garlic for 2-3 mins, until starting to soften Add the courgette and sweetcorn, and cook for 4-5 mins, until golden Tip into a bowl and set aside Add the rice to the pan and cook for 2 mins, stirring constantly Pour in the wine and scrape any bits off the bottom of the pan Add the lemon zest and juice, along with a quarter of the stock Cook until the stock has almost been fully absorbed, then add another quarter of the stock Repeat the process until all the stock has been added Season with black pepper, then add the vegetables back to the pan Reduce the heat to low and cook for 5-8 mins more, or until the rice is tender Add the vegan cheese alternative and stir through until melted Divide the risotto among four bowls, and serve sprinkled with the basil leaves and seasoned with black pepper

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