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
2Tbsp.
olive oil
25g
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
300g
risotto rice
125ml
white wine
800ml
vegetable stock
50g
Parmesan or vegetarian Italian-style hard cheese, grated
100g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
