Courgette rice with feta & olives

• feta cheese↗100g g

  crumbled

• handful of pitted black olives↗

  roughly chopped

• flat leaf parsley↗ tbsp

  roughly chopped

• olive oil↗ tbsp
• large onion↗1

  finely chopped

• courgettes↗3

  roughly sliced

• risotto rice↗250g g

  such as arborio

• hot vegetable stock↗1l l
• petits pois↗140g g

Step-by-step instructions

1. 1

   Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

2. 2

   Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.

3. 3

   Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.