Spicy courgettes with saffron risotto
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 5 out of 5.4 ratingsRate
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Simple and satisfying - perfect for impressing friends
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
600g small courgette
halved lengthways
-
½ tsp paprika
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1 onion
chopped
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3 garlic cloves
chopped
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500g plum tomato
chopped
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1 large red chilli
halved and deseeded
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1 tsp caster sugar
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250g pack saffron-flavoured risotto rice
-
600ml boiling water
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fresh basil leaves
and vegetarian parmesan-style cheese shavings , to garnish
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arborio rice
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Nutrition: per serving
-
kcal359
-
fat9g
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saturates1g
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carbs65g
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sugars1g
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fibre3g
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protein8g
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salt0.07g
low
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Method
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step 1
Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan, then add the courgettes and fry for 3-4 mins until browned. Sprinkle with paprika, drain, then transfer to a shallow ovenproof baking dish.
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step 2
Add the remaining oil to the frying pan and fry the onion and garlic for 5 mins, stirring occasionally, until softened and lightly browned.
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step 3
Add chopped tomatoes, chilli, sugar and seasoning, then cook for a further 2 mins. Spoon sauce over the courgettes, then put in the oven on a low shelf.
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step 4
Put the risotto rice into a casserole dish with the boiling water, then season. Cover and cook in the oven, above the courgettes, for 20 mins until the rice and courgettes are tender.
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step 5
Fluff up the rice with a fork, then spoon onto warmed serving plates. Top with the courgette mixture and garnish with fresh basil leaves and cheese.
Recipe from Good Food Vegetarian Christmas, December 2006
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A star rating of 5 out of 5.4 ratings
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