Courgette Rice With Feta & Olives
This Mediterranean-inspired risotto is a vibrant dish bursting with flavors. Each creamy spoonful brings together the salty tang of feta, the briny bite of olives, and the fresh herbaceous notes of parsley. The soft courgettes and sweet petits pois add a delightful texture to this comforting dish. Enjoy a taste of the Mediterranean in every bite!
— Constant Cookbook
Ingredients
- 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
Instructions
- Mix together the feta, olives, parsley and 2 tbsp of the olive oil.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 436 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 2.11 milligram of sodium
Comments
No comments found.