Wednesday, July 9, 2014

Courgette Risotto with Black Olives & Feta

I only have three courgette plants and I think next year one will be enough to see me through the year given the amount that 3 plants can produce. I noticed that a couple needed picking and as it was raining decided to leave it till the following day before picking, and well it grew to epic proportions over night as you can see from the picture below.
I have stuffed, roasted, made soup and well there is a limit to how much you can do with them to make them exciting. But.... I have found a recipe and it is a sure winner and totally delicious.

Ingredients (serves four) 20/25 mins and very easy.

100g Feta Cheese, crumbled 
good handful of pitted black olives
good handful of flat leafed parsley, roughly chopped
4 tbls olive oil
1 large onion, finely chopped
3 courgettes roughly sliced
250 g risotto rice
1lt hot mediterianian veg stock
140g peas

1. Mix together the feta,olives parsley and 2tbls of oilve oil and set aside.
2. Heat the remaining olive oil in large deep pan, add the onion and cook for about 5 minutes until soft, add courgettes and cook for another couple of minutes, then add the rice and stir through.
3.Add a ladle of stock and stir until all the liquid has been absorbed and repeat until all the stock has been used, adding the peas a couple of minutes before the last ladle. Simmer unil rice is tender, Ladle into bowls, then spoon the feta and olive mix over.

I served mine with potatoes which I boiled and then removed the skin and lightly roasted them, at the last minute I added the skins and crisped them up. Delicious
Bon Appetit
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