Spicy courgettes with saffron risotto
Simple and satisfying - perfect for impressing friends
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Vegetarian, Low-fat
- 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.
Per serving
359 kcalories, protein 8.0g, carbohydrate 65.0g, fat 9.0 g, saturated fat 1.0g, fibre 3.0g, sugar 1.0g, salt 0.07 g
Recipe from Good Food magazine, Vegetarian Christmas 2006.
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http://www.bbcgoodfood.com/recipes/2956/
http://www.bbcgoodfood.com/recipes/2956/
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Ingredients
- 2.0 tbsp olive oil
- 600.0g small courgettes , halved lengthways
- ½ tsp paprika
- 1 onion , chopped
- 3 garlic cloves , chopped
- 500.0g plum tomatoes , chopped
- 1 large red chilli , halved and deseeded
- 1.0 tsp caster sugar
- 250.0g pack saffron-flavoured risotto rice
- 600.0ml boiling water
- fresh basil leaves and vegetarian parmesan-style cheese shavings , to garnish
- arborio rice
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Vegetarian, Low-fat
Simple and satisfying
Ingredients
- 2.0 tbsp olive oil
- 600.0g small courgettes , halved lengthways
- ½ tsp paprika
- 1 onion , chopped
- 3 garlic cloves , chopped
- 500.0g plum tomatoes , chopped
- 1 large red chilli , halved and deseeded
- 1.0 tsp caster sugar
- 250.0g pack saffron-flavoured risotto rice
- 600.0ml boiling water
- fresh basil leaves and vegetarian parmesan-style cheese shavings , to garnish
- arborio rice
Per serving
359 kcalories, protein 8.0g, carbohydrate 65.0g, fat 9.0 g, saturated fat 1.0g, fibre 3.0g, sugar 1.0g, salt 0.07 g
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