Spicy courgettes with saffron risotto

Method

• 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.

• 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.

• 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.

• 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.

• 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.