Courgette rice with feta & olives

Courgette rice with feta & olives

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(13 ratings)

Ready in 25-35 minutes

Easy

Serves 4
A simple vegetarian dish that you can make in one pan

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal436
  • fat18g
  • saturates5g
  • carbs57g
  • sugars0g
  • fibre5g
  • protein14g
  • salt2.11g
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Ingredients

  • 100g feta cheese, crumbled
  • handful of pitted black olives, roughly chopped
  • 3 tbsp flat leaf parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 courgettes, roughly sliced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 250g risotto rice, such as arborio
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1l hot vegetable stock
  • 140g petits pois

Method

  1. Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

  2. Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.

  3. Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

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Comments, questions and tips

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georgelikescake
11th Jul, 2016
3.8
A fairly nice recipe but not tasty enough to repeat
Darksideofthemoon
26th May, 2014
5.05
Literally just had this for tea. Really enjoyed it and will definitely make it again, but I did make a few changes...: Fried the onions and courgettes with salt, pepper, caraway seeds, and tarragon Added sundried tomatoes, dill, balsamic vinegar, and lemon juice to the topping, and vastly upped the quantity of parsley Omitted the peas as I'm not a big fan Added mint (fresh) to the mixture whilst cooking It was delicious after that - still quick and easy to make, but incredibly tasty.
destinystar123
28th Jul, 2011
4.05
Made this the other night, was lovely! Quite plain if you get a mouthful without the topping but if you stir it in together it's gorgeous!
misskiti
13th Oct, 2010
5.05
LOVE this recipe. Going to add some brocolli instead of peas tonight and see how that goes. Guilt free risotto :)
katycooks's picture
katycooks
28th Sep, 2010
4.05
Well now, what an unusual combination! But very, very fresh and tasty. I had run out of onions so used shallots instead - which certainly didnt do any harm. Also, there's no mention of seasoning in the recipe and as I was using very low salt stock, I added a little salt and some freshly ground pepper to the rice. Simple and delicious.
ruth21981
13th Jul, 2010
5.05
used two large courgettes, no olives, 1 tspn of dried parsley - could have added more. added extra stock as cooking, so used over a litre, but absorbed all. and by mistake - had no peas so used mixed frozen veg - carrots peas sweetcorn, LOVELY! really really tasty. made four good sized portions. will make again.
linda86
1st Jun, 2010
Loved the tastes. Didn't use quite as much courgette, just one per 200 g of risotto. I used about 600 ml of stock and cooked about 20 minutes. I think it depends on what rice you use, but my portions were probably more suitable for 2 people instead of 4.
thorfrost
9th Aug, 2009
4.05
Lovely recipe, the feta/olive covering really compliments the risotto.
misschristina
26th Jul, 2009
4.05
Simple, but lovely. My local shop had run out of parsley so I used coriander, it was delicious.
anna-pie
17th Feb, 2009
5.05
This was a delicious and different topping for risotto. Really enjoyed it.

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