Spicy courgettes with saffron risotto

• olive oil↗2 tbsp tbsp
• small courgette↗600g g

  halved lengthways

• paprika↗½ tsp tsp
• onion↗1

  chopped

• garlic cloves↗3

  chopped

• plum tomato↗500g g

  chopped

• large red chilli↗1

  halved and deseeded

• caster sugar↗1 tsp tsp
• pack saffron-flavoured risotto rice250g g
• boiling water600ml ml
• fresh basil leaves↗

  and vegetarian parmesan-style cheese shavings , to garnish

• arborio rice↗

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan, then add the courgettes and fry for 3-4 mins until browned. Sprinkle with paprika, drain, then transfer to a shallow ovenproof baking dish.

2. 2

   Add the remaining oil to the frying pan and fry the onion and garlic for 5 mins, stirring occasionally, until softened and lightly browned.

3. 3

   Add chopped tomatoes, chilli, sugar and seasoning, then cook for a further 2 mins. Spoon sauce over the courgettes, then put in the oven on a low shelf.

4. 4

   Put the risotto rice into a casserole dish with the boiling water, then season. Cover and cook in the oven, above the courgettes, for 20 mins until the rice and courgettes are tender.

5. 5

   Fluff up the rice with a fork, then spoon onto warmed serving plates. Top with the courgette mixture and garnish with fresh basil leaves and cheese.