Courgette rice with feta & olives

Latest comments and suggestions

• Belkey

  16 May 2008

  Belkey rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anna

  17 February 2009

  Anna rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• miss.christina

  26 July 2009

  miss.christina rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jinx

  09 August 2009

  Jinx rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linda86

  01 June 2010

  Linda86 commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ruth21981

  13 July 2010

  ruth21981 rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KatyCooks

  28 September 2010

  KatyCooks rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sexypants

  13 October 2010

  sexypants rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• destinystar123

  28 July 2011

  destinystar123 rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1893/

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 25-35 minutes

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.