Save to your scrapbook
Summer herb, feta and courgette risotto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 of your 5 a day. Summer's evening supper.
Replace half the courgette slices with the same weight of fresh podded peas. Cook in the simmering stock for 5 minutes unti tender, then stir in for the last couple of minutes of cooking time.
A perfect flavour combination with a generously flavoured rosé that’s suitable for vegetarians: Gran López Tempranillo Rosado, La Mancha, Spain.
Typical values per serving:
This recipe was first published in June 2010.