Courgette rice with feta & olives

Courgette rice with feta & olives

A simple vegetarian dish that you can make in one pan

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 25-35 minutes
Vegetarian

Vegetarian

Method

  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

Recipe from Good Food magazine, May 2004.

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Taste team comment

'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.'

Latest comments and suggestions

  • 16 May 2008

    Belkey rated and commented on this recipe

    4 stars

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

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  • 26 July 2008

    Claire rated and commented on this recipe

    3 stars

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

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 25-35 minutes
Vegetarian

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
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Per serving

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

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