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Courgette rice with feta & olives

A simple vegetarian dish that you can make in one pan

  • Ready in 25-35 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 436
  • Carbohydrates 57
  • Saturated Fat 5
  • Sugar 0
  • Protein 14
  • Fat 18
  • Fibre 5
  • Salt 2.11

Nutrition per serving

  • Calories 436
  • Carbohydrates 57
  • Saturated Fat 5
  • Sugar 0
  • Protein 14
  • Fat 18
  • Fibre 5
  • Salt 2.11

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

Method

  1. Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

  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.

  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.

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