A simple vegetarian dish that you can make in one pan
Ready in 25-35 minutes
Nutrition per serving
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
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.
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