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Baked courgette and feta risotto recipe

Baked courgette and feta risotto recipe

36 ratings

Created by The Tesco Real Food 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
  • Healthy
  • Vegetarian

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 
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2235kj
    531kcal     27%

  • Fat

    19g 27%

  • Saturates

    6g 28%

  • Sugars

    9g 10%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 78.1g Protein 16.2g Fibre 5.6g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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

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