Courgette rice with feta & olives
- Preparation and cooking time
- Total time
- Ready in 25-35 minutes
- Easy
- Serves 4
Skip to ingredients
- 100g feta cheesecrumbled
- handful of pitted black olivesroughly chopped
- 3 tbsp flat leaf parsleyroughly chopped
- 4 tbsp olive oil
- 1 large onionfinely chopped
- 3 courgettesroughly sliced
- 250g risotto ricesuch as arborio
- 1l hot vegetable stock
- 140g petits pois
Nutrition: per serving
- kcal436
- fat18g
- saturates5g
- carbs57g
- sugars0g
- fibre5g
- protein14g
- salt2.11g
Method
step 1
Mix together the feta, olives, parsley and 2 tbsp of the olive oil.
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.
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.
