A healthy eating idea.
Suitable for Vegetarians
A simple light risotto that can be served as a starter or main course.
A delicious way of using up a glut of summer courgettes.
Serves 4
100g feta cheese, roughly crumbled A handful of pitted black olives, chopped roughly A handful of flat leaf parsley, finely chopped 2 tablespoons of olive oil 1 large onion, finely chopped 3 small to medium courgettes, roughly sliced 250g risotto rice, such as arborio 1l hot vegetable stock 140g petits pois, fresh or defrosted
Before starting the risotto, mix together the feta, olives, parsley and a tablespoon of the olive oil. Set this aside in a bowl whilst you make the risotto.
Add the remaining oil to a large deep pan and heat gently. Then add the onion and cook gently until it becomes soft and trasluscent.
Next add the sliced courgettes and cook for a couple of minutes until soft. Add the rice and stir well. Then add a ladleful of stock and continue to stir gently whilst cooking over a low heat. Once the liquid has been absorbed by the rice add another ladleful of stock. Repeat this process until you've used up most of the stock.
Just before adding the final ladle of stock add the petit pois to the rice. Simmer gently until the rice is cooked and the risotto has a creamy consistency.
Serve in bowls with the feta, olive and parsley scattered over the top of the rice.
We hope you enjoy this healthy low fat recipe.