- 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
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
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 1l hot vegetable stock
- 140g petits pois
Mix together the feta, olives, parsley and 2 tbsp of the olive oil.
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.
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.