Baked courgette and feta risotto recipe
Created by The Tesco Recipes team
Creamy risotto is made even better with a gooey cheese sauce in this super summer dish. Baking the courgette gives a tender texture and helps sweeten it too. Get this healthy veggie dinner into your alfresco dining rotation, and show off how versatile this summer veggie can be.
See method- Serves 4
- 5 mins to prepare and 35 mins to cook
- 531 calories / serving
Ingredients
- 3 tbsp olive oil
- 1 red onion, finely diced
- 2 garlic cloves, crushed
- 2 courgettes, 1 coarsely grated, 1 trimmed and sliced
- 300g risotto rice
- 1 reduced-salt vegetable stock cube, made up to 600ml
- 300g frozen peas
- 25g grated pecorino
- 100g Greek-style salad cheese
- 1 lemon, zested
Each serving contains
- Energy
- 2235kJ 531.0kcal
- Fat
- 19g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 78.1gProtein 16.2gFibre 5.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a flameproof casserole or a deep, wide pan over a medium heat. Fry the onion for 6-8 mins until softened. Add the garlic and grated courgette, increase the heat and fry for 5-8 mins until the liquid evaporates.
- Add the rice and mix well to coat in the courgette and oil. Season; stir in the stock and peas. Bring to a simmer, then crumble over 50g salad cheese, cover with a lid or sheet of foil and transfer to the oven for 20-25 mins until the rice is tender and the stock has been absorbed.
- When the risotto is nearly done, heat the remaining oil in a frying pan over a medium-high heat. Fry the courgette slices for 2-3 mins each side until golden and tender, then transfer to a plate lined with kitchen paper; season.
- Stir the pecorino into the risotto, then top with the fried courgettes, crumble over the remaining salad cheese and top with the lemon zest to serve.
- See more Courgette recipes
