Courgette rice with feta & olives

Courgette rice with feta & olives

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 25-35 minutes

Skill level

Easy

Servings

Serves 4

A simple vegetarian dish that you can make in one pan

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
436
protein
14g
carbs
57g
fat
18g
saturates
5g
fibre
5g
sugar
0g
salt
2.11g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, May 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Darksideofthemoon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

katycooks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

misschristina's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

anna-pie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

clairegerrard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips