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    Summer herb, feta and courgette risotto

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    Summer herb, feta and courgette risotto

    1 of your 5 a day. Summer's evening supper.

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 500g pack Waitrose Courgettes, halved lengthways and thinly sliced
    • 2 cloves garlic, crushed
    • 350g Waitrose Arborio Risotto Rice
    • 1.2 litres Cooks’ Ingredients Vegetable Stock
    • 25g pack fresh basil, chopped
    • 20g pack fresh mint, chopped
    • 100g Unearthed Barrel Aged Greek Feta, cubed


    1. Heat the oil in a wide pan and add the sliced courgettes. Fry over a medium heat for 5 minutes until golden on both sides. Add the garlic and seasoning, then cook for 1 further minute. Stir in the rice and cook for 1 minute until coated in oil.
    2. Bring the stock to the boil and gradually add to the rice a ladleful at a time, stirring until each amount is absorbed. Continue until all the stock is added and the rice is creamy and just tender. This will take 15–20 minutes.
    3. Off the heat stir in the herbs and cubed feta and leave to rest for a couple of minutes. Check seasoning and serve.

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    Cook's tips

    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.

    Drinks recommendation

    A perfect flavour combination with a generously flavoured rosé that’s suitable for vegetarians: Gran López Tempranillo Rosado, La Mancha, Spain.


    Average user rating

    4 stars