- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 600g small courgette, halved lengthways
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- ½ tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic clove, chopped
- 500g plum tomato, chopped
- 1 large red chilli, halved and deseeded
- 1 tsp caster sugar
- 250g pack saffron-flavoured risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 600ml boiling water
- fresh basil leaves and vegetarian parmesan-style cheese shavings, to garnish
- arborio rice
The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any…
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Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan, then add the courgettes and fry for 3-4 mins until browned. Sprinkle with paprika, drain, then transfer to a shallow ovenproof baking dish.
Add the remaining oil to the frying pan and fry the onion and garlic for 5 mins, stirring occasionally, until softened and lightly browned.
Add chopped tomatoes, chilli, sugar and seasoning, then cook for a further 2 mins. Spoon sauce over the courgettes, then put in the oven on a low shelf.
Put the risotto rice into a casserole dish with the boiling water, then season. Cover and cook in the oven, above the courgettes, for 20 mins until the rice and courgettes are tender.
Fluff up the rice with a fork, then spoon onto warmed serving plates. Top with the courgette mixture and garnish with fresh basil leaves and cheese.