Spicy Courgettes with Saffron Risotto
This Italian main course combines two elements baked together for ease. Halved courgettes are fried with paprika, then topped with a sauce of onion, garlic, tomato and red chilli. Meanwhile, saffron risotto rice cooks in the oven with boiling water. The tender rice is fluffed and served beneath the spicy courgette mixture, finished with basil and vegetarian cheese. A satisfying vegetarian dish ideal for dinner.
Ingredients
- 2 tbsp olive oil
- 600g small courgette halved lengthways
- 1/2 tsp paprika
- 1 onion chopped
- 3 garlic cloves chopped
- 500g plum tomato chopped
- 1 large red chilli halved and deseeded
- 1 tsp caster sugar
- 250g pack saffron-flavoured risotto rice
- 600ml boiling water
- fresh basil leaves and vegetarian parmesan-style cheese shavings , to garnish
- arborio rice
Method
- Set your oven to 200C/fan 180C/gas 6. Warm 1 tbsp olive oil in a large frying pan, then fry the courgettes for 3-4 mins until they colour. Dust with paprika, drain them, and move to a shallow ovenproof dish.
- Pour the rest of the oil into the pan and cook the onion and garlic for 5 mins, stirring now and then, until they soften and take on a light tan.
- Mix in the chopped tomatoes, chilli, sugar and seasoning, cooking for a further 2 mins. Spread this sauce over the courgettes and place the dish on a low oven shelf.
- Place the risotto rice in a casserole dish with the 600ml boiling water and season. Cover it and bake in the oven, positioned above the courgettes, for 20 mins until both rice and courgettes are tender.
- Use a fork to fluff the cooked rice, then divide it onto warm plates. Spoon the courgette mixture on top and finish with fresh basil leaves and cheese shavings.
Nutrition (per serving)
Calories359 kcal
Fat9 g
Saturates1 g
Carbs65 g
Sugars1 g
Fibre3 g
Protein8 g
Sodium28 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisineitalian
DietVegetarian
