Courgette rice with feta & olives

Courgette rice with feta & olives

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(13 ratings)

Ready in 25-35 minutes


Serves 4
A simple vegetarian dish that you can make in one pan

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal436
  • fat18g
  • saturates5g
  • carbs57g
  • sugars0g
  • fibre5g
  • protein14g
  • salt2.11g
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  • 100g feta cheese, crumbled
  • handful of pitted black olives, roughly chopped
  • 3 tbsp flat leaf parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 courgettes, roughly sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 250g risotto rice, such as arborio
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1l hot vegetable stock
  • 140g petits pois


  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.

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Comments (12)

georgelikescake's picture

A fairly nice recipe but not tasty enough to repeat

Darksideofthemoon's picture

Literally just had this for tea. Really enjoyed it and will definitely make it again, but I did make a few changes...:

Fried the onions and courgettes with salt, pepper, caraway seeds, and tarragon

Added sundried tomatoes, dill, balsamic vinegar, and lemon juice to the topping, and vastly upped the quantity of parsley

Omitted the peas as I'm not a big fan

Added mint (fresh) to the mixture whilst cooking

It was delicious after that - still quick and easy to make, but incredibly tasty.

destinystar123's picture

Made this the other night, was lovely! Quite plain if you get a mouthful without the topping but if you stir it in together it's gorgeous!

misskiti's picture

LOVE this recipe. Going to add some brocolli instead of peas tonight and see how that goes. Guilt free risotto :)

katycooks's picture

Well now, what an unusual combination! But very, very fresh and tasty. I had run out of onions so used shallots instead - which certainly didnt do any harm. Also, there's no mention of seasoning in the recipe and as I was using very low salt stock, I added a little salt and some freshly ground pepper to the rice. Simple and delicious.

ruth21981's picture

used two large courgettes, no olives, 1 tspn of dried parsley - could have added more. added extra stock as cooking, so used over a litre, but absorbed all. and by mistake - had no peas so used mixed frozen veg - carrots peas sweetcorn, LOVELY! really really tasty. made four good sized portions.

will make again.

linda86's picture

Loved the tastes. Didn't use quite as much courgette, just one per 200 g of risotto. I used about 600 ml of stock and cooked about 20 minutes. I think it depends on what rice you use, but my portions were probably more suitable for 2 people instead of 4.

thorfrost's picture

Lovely recipe, the feta/olive covering really compliments the risotto.

misschristina's picture

Simple, but lovely. My local shop had run out of parsley so I used coriander, it was delicious.

anna-pie's picture

This was a delicious and different topping for risotto. Really enjoyed it.

clairegerrard's picture

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

eleanormayo's picture

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

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