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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Heat the oil in an overproof dish with a lid and fry the onion and garlic for 5 minutes. Stir in the courgettes and rice, coating everything in oil and cook for a few more minutes. Add the stock, lemon juice and cheese, cover and bake for 30 minutes.
2. Serve sprinkled with the lemon zest and basil.

Per serving

223 kcalories, protein 7g, carbohydrate 35.2g, fat 6.8 g, saturated fat 2.2g, fibre 1.7g, salt 0.3 g

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• sam

  05 March 2008

  sam commented on this recipe

  This was a quick, easy and very effective recipie. made it for mothers day with the antipasti salad and garlic bread. yum

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• fluffyblueberry

  29 May 2008

  fluffyblueberry rated and commented on this recipe

  

  it was quite nice but I found the lemon a bit over-powering. Not sure the lemon worked really. But I enjoyed it.

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• 808kate

  04 June 2008

  808kate commented on this recipe

  er hello what do you do with the rice?!

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• Lorna

  18 June 2008

  Lorna rated and commented on this recipe

  

  I thought this was really quick and easy to make and tasted lovely. We halve the recipe and have it as a main meal with Rocket salad. (I use parmasan though, rather than gran Padano).

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• boydewais

  06 July 2008

  boydewais rated this recipe

  

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Ingredients

• 4 tbsp olive oil
• 1 onion , chopped
• 1 garlic clove , chopped
• 500g courgettes , sliced
• 500g arborio rice
• 1.2l vegetable stock , simmering
• 2 lemons , zested and juiced
• 100g Gran Padano , grated
• a small bunch basil , roughly chopped

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Difficulty and servings

Serves 12

Preperation and cooking times

Ready in 40 minutes

Ingredients

• 4 tbsp olive oil
• 1 onion , chopped
• 1 garlic clove , chopped
• 500g courgettes , sliced
• 500g arborio rice
• 1.2l vegetable stock , simmering
• 2 lemons , zested and juiced
• 100g Gran Padano , grated
• a small bunch basil , roughly chopped

Per serving

223 kcalories, protein 7g, carbohydrate 35.2g, fat 6.8 g, saturated fat 2.2g, fibre 1.7g, salt 0.3 g

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