Courgette rice with feta & olives

Courgette rice with feta & olives

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Ready in 25-35 minutes


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
Save to My Good Food
Please sign in or register to save recipes.


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



    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



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

  • 3 courgettes, roughly sliced



    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Jul, 2016
A fairly nice recipe but not tasty enough to repeat
26th May, 2014
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.
28th Jul, 2011
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!
13th Oct, 2010
LOVE this recipe. Going to add some brocolli instead of peas tonight and see how that goes. Guilt free risotto :)
katycooks's picture
28th Sep, 2010
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.
13th Jul, 2010
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.
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.
9th Aug, 2009
Lovely recipe, the feta/olive covering really compliments the risotto.
26th Jul, 2009
Simple, but lovely. My local shop had run out of parsley so I used coriander, it was delicious.
17th Feb, 2009
This was a delicious and different topping for risotto. Really enjoyed it.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?