A bright, zesty pick-me-up that tastes like spring cleaned your pantry.
Let’s be honest — some days you want a meal that feels like it’s giving you a hug, but other days? You want a bowl of something that tastes like it just did yoga, ran a 10k, and still has energy to organise your pantry. This is that bowl.
This Zucchini, Lemon & Mint Risotto is light, fresh, and gloriously green. It’s the ultimate solo dinner for when your body’s craving something hydrating, zingy, and full of gentle nutrients (but your brain still wants carbs, thank you very much).
Best bit? It’s fast, forgiving, and you probably have most of the ingredients already.
🌿 Nutritional Highlights: Hydrating & Fresh
Don’t be fooled by the lightness — this little risotto bowl comes packed with good-for-you perks.
- Vitamin C: From lemon and zucchini — supports immune health and skin glow
- Folate & potassium: From zucchini — helps regulate blood pressure and cellular function
- Hydration: Zucchini is over 90% water
- Anti-bloating: Mint helps calm digestion and adds a bright kick
🧪 Per Serve (Approx):
- Calories: 350 kcal
- Protein: 8g
- Fibre: 6g
- Vegetarian & Gluten-Free
🛒 Ingredients (Single Serving):
- 1 tsp olive oil
- 1 small garlic clove, minced
- ⅓ cup arborio rice (or pearl barley for a nuttier version)
- 1 small zucchini, grated or finely diced
- 1 cup vegetable stock (plus a little extra if needed)
- Zest of ½ lemon
- Juice of ½ lemon
- 1 tbsp finely chopped fresh mint
- 1 tbsp parmesan or crumbled feta (optional)
- Salt & pepper, to taste
👩🍳 Instructions:
Step 1: Start your base
Heat olive oil in a small saucepan or frypan over medium heat. Add garlic and sauté gently for 30 seconds until fragrant. Add the rice and toast for 1–2 minutes until slightly translucent.
Step 2: Add the zucchini
Stir in grated zucchini and cook for 2–3 minutes to soften and release moisture. This keeps the risotto moist and light without drowning in butter or cream.
Step 3: Add stock gradually
Pour in ¼ cup of warm veggie stock and stir until absorbed. Continue adding stock in small amounts, stirring regularly. This takes about 18–20 minutes.
Step 4: Finish with lemon and mint
Once the rice is tender and creamy, stir in lemon zest, lemon juice, and chopped mint. Season with salt and pepper. Add a touch of parmesan or crumbled feta if you’re feeling a bit fancy.
Step 5: Plate up
Spoon into your favourite bowl and take a deep breath — it’s fresh, it’s green, and it’s way better than takeaway. Sprinkle with extra mint if you’re feeling bougie.
🔁 Tips, Swaps & Storage
➤ No fresh mint?
Use basil or parsley — or skip it and just go heavy on lemon zest.
➤ Add protein
Toss in some cooked chickpeas, a poached egg, or grilled haloumi for extra satiety.
➤ Make it vegan
Skip cheese or use nutritional yeast. It’s still creamy and zingy without it.
➤ Reheat gently
Add a splash of stock or water and microwave in 30-second bursts, stirring in between. Avoid boiling — this one’s delicate.
✅ Why It Works for One
It’s quick, clean, refreshing, and ideal for those “I should eat something green” evenings. This risotto doesn’t demand precision or loads of prep — just a zucchini, a lemon, and a little patience with the stirring. It’s comfort food with a citrus twist — perfect for the Plan4One solo cook who wants to feel bright and nourished without a pile of washing up.
💬 Let’s Talk Zesty Dinners
Did you make it? Snap a pic and tag @Plan4One on socials — or hit reply with your favourite herb swap! Want more zingy solo meals like this? Subscribe for more solo recipes that’ll keep you full and fuelled.
Remember: eat well, live well, stress less.
