Spicy courgettes with saffron risotto

Spicy courgettes with saffron risotto

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Simple and satisfying - perfect for impressing friends

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
359
protein
8g
carbs
65g
fat
9g
saturates
1g
fibre
3g
sugar
1g
salt
0.07g

Ingredients

  • 2 tbsp olive oil
  • 600g small courgettes, halved lengthways
  • ½ tsp paprika
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 500g plum tomatoes, chopped
  • 1 large red chilli, halved and deseeded
  • 1 tsp caster sugar
  • 250g pack saffron-flavoured risotto rice
  • 600ml boiling water
  • fresh basil leaves and vegetarian parmesan-style cheese shavings, to garnish
  • arborio rice

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Method

  1. 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.
  2. Add the remaining oil to the frying pan and fry the onion and garlic for 5 mins, stirring occasionally, until softened and lightly browned.
  3. 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.
  4. 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.
  5. 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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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flumpet42's picture
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I will confess I haven't made this with the rice, and I haven't made it without changing it, but it seems to be a good base to muck about with. I first added some chorizo and dried thyme to the tomato sauce. I also doubled the amount of paprika and added that to the sauce too, simmering it for around 15 minutes. Then I grated some gruyere onto the courgettes, put the tomato sauce on, then added more gruyere on top of that. It was fab as a main with just boiled rice. The second time I omitted the chorizo and served it as a side with some breaded pork escalopes, which was also yummy!

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