Courgette rice with feta & olives
A simple vegetarian dish that you can make in one pan
- Ready in 25-35 minutes
- Serves 4
- Easy
Nutrition per serving
-
kcal 436
-
fat 18g
-
saturates 5g
-
carbs 57g
-
sugars 0g
-
fibre 5g
-
protein 14g
-
salt 2.11g
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
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.
