A simple recipe to prepare Italian vegetarian rice dish that you can make in one pan.
Easy - Serves 4 - Ready in 25-35 minutes - Vegetarian
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.
Nutrition Per serving
436 kcalories, protein 14g, carbohydrate 57g, fat 18 g, saturated fat 5g, fibre 5g, salt 2.11 g
Recipe from Good Food magazine, May 2004.
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