This easy midweek is made in one pan and takes just 20 minutes to prep. The chorizo adds great flavour here, but if you are not a fan use 100g smoked bacon lardons instead.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
556
Ingredients
2 Tbsp. olive oil
25 g butter
3 medium courgettes, cut into rough 1cm pieces
3 garlic cloves, crushed
Finely grated zest 1 lemon
Small handful mint leaves, finely chopped, plus extra to garnish
1 onion, finely chopped
300 g risotto rice
125 ml white wine
800 ml vegetable stock
50 g Parmesan or vegetarian Italian-style hard cheese, grated
100 g feta, crumbled
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat 1/2 each of the oil and butter in a large, shallow casserole dish (that has a lid) over medium heat. Fry the courgettes for 8min, or until tender and golden. Stir in 2/3 of the garlic and most of the lemon zest and mint. Fry for 1min. Tip on to a plate and set aside.
Step 2Add the remaining oil and butter to the casserole. Fry onion for 5min, until softened. Add remaining garlic and cook for 1min. Add the rice and mix thoroughly to coat in fat. Increase heat, add the wine and bubble until reduced. Mix in the stock and hard cheese. Bring to the boil, cover and transfer to the oven. Cook for 18-20min, until the rice is just tender.
Step 3Carefully remove from oven, uncover and stir through the courgettes. Check seasoning. Crumble over the feta and garnish with remaining mint and lemon zest. Serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
