Courgette rice with feta & olives
- Lesley Waters
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Serves 4
Easy
Total time: 35 mins
Ready in 25-35 minutes
A star rating of 4.3 out of 5.19 ratingsRate
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A simple vegetarian dish that you can make in one pan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g feta cheese
crumbled
-
handful of pitted black olives
roughly chopped
-
3 tbsp flat leaf parsley
roughly chopped
-
4 tbsp olive oil
-
1 large onion
finely chopped
-
3 courgettes
roughly sliced
-
250g risotto rice
such as arborio
-
1l hot vegetable stock
-
140g petits pois
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Nutrition: per serving
- kcal436
- fat18g
- saturates5g
- carbs57g
- sugars0g
- fibre5g
- protein14g
- salt2.11g
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Method
-
step 1
Mix together the feta, olives, parsley and 2 tbsp of the olive oil.
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step 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.
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step 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.
Recipe from Good Food magazine, May 2004
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A star rating of 4.3 out of 5.19 ratings
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