Spicy courgettes with saffron risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 600g small courgettehalved lengthways
- ½ tsp paprika
- 1 onionchopped
- 3 garlic cloveschopped
- 500g plum tomatochopped
- 1 large red chillihalved and deseeded
- 1 tsp caster sugar
- 250g pack saffron-flavoured risotto rice
- 600ml boiling water
- fresh basil leavesand vegetarian parmesan-style cheese shavings , to garnish
- arborio rice
Nutrition: per serving
- kcal359
- fat9g
- saturates1g
- carbs65g
- sugars1g
- fibre3g
- protein8g
- salt0.07glow
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.
