Baked courgette and feta risotto recipe

Name: Baked courgette and feta risotto
Yield: Serves 4
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

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

Shop your ingredients

Tesco Olive Oil 250Ml
3 tbsp olive oil
£3.10
£12.40/litre
Tesco Red Onions Loose
Aldi Price Match
1 red onion, finely diced
£0.20
£0.95/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Courgettes Loose
Aldi Price Match
2 courgettes, 1 coarsely grated, 1 trimmed and sliced
£0.56
£2.78/kg
Gallo Risotto Rice 500G
300g risotto rice
£3.00
£6.00/kg
Oxo Reduced Salt Vegetable Stock Cubes 12 Pack 71G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 reduced-salt vegetable stock cube, made up to 600ml
£2.65
£37.32/kg
Grower's Harvest Garden Peas 900G
This product's currently out of stock
300g frozen peas
Tesco Grated Pecorino Cheese 50G
25g grated pecorino
£1.45
£29.00/kg
Tranos Greek Feta 200G
Aldi Price Match
100g Greek-style salad cheese
£1.69
£8.45/kg
Tesco Lemons Each
1 lemon, zested
£0.37
£0.37/each

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.