Courgette rice with feta & olives
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Courgette rice with feta & olives

By Lesley Waters

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

  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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