Spicy courgettes with saffron risotto

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• Amanda

  12 October 2012

  Amanda rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian, Low-fat

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

Per serving

359 kcalories, protein 8g, carbohydrate 65g, fat 9 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.07 g

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