Courgette & Lemon Risotto

prepDissolve stock cube in 1 litre boiling water
50 g / 1.75 oz butter	Melt butter, soften onion	Finish, stir in cheese & crème fraîche
1 onion, finely chopped
1 large garlic clove, crushed	Add garlic, stir 1 min
180 g / 6.5 oz risotto rice	Toast rice 1–2 min
zest and juice of 1 lemon	Risotto, add stock & lemon, medium heat, 18–20 min
2 lemon thyme sprigs
250 g / 9 oz courgette, diced
50 g / 1.75 oz vegetarian Italian-style hard cheese
2 tbsp crème fraîche

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