Courgette rice with feta & olives

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Lesley Waters

2 ratings

Recipe by Lesley Waters

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1. Mix together the feta, olives, parsley and 2 tbsp of the olive oil.
2. Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.
3. Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

Per serving

436 kcalories, protein 14g, carbohydrate 57g, fat 18 g, saturated fat 5g, fibre 5g, salt 2.11 g

'We're not usually that keen on vegetarian dishes, but the combination of the creamy risotto and the sharp, fresh crumble really hit the spot.'

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• Belkey

  16 May 2008

  Belkey rated and commented on this recipe

  

  An unusual topping for a risotto but it did work well.

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• Claire

  26 July 2008

  Claire rated and commented on this recipe

  

  An enjoyable meal. A simple, easy ad quick risotto. I would make this again as a mid-week meal.

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Ingredients

• 100g feta cheese , crumbled
• handful of pitted black olives , roughly chopped
• 3 tbsp flat leaf parsley , roughly chopped
• 4 tbsp olive oil
• 1 large onion , finely chopped
• 3 courgettes , roughly sliced
• 250g risotto rice , such as arborio
• 1l hot vegetable stock
• 140g petits pois

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 100g feta cheese , crumbled
• handful of pitted black olives , roughly chopped
• 3 tbsp flat leaf parsley , roughly chopped
• 4 tbsp olive oil
• 1 large onion , finely chopped
• 3 courgettes , roughly sliced
• 250g risotto rice , such as arborio
• 1l hot vegetable stock
• 140g petits pois

Per serving

436 kcalories, protein 14g, carbohydrate 57g, fat 18 g, saturated fat 5g, fibre 5g, salt 2.11 g

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