Courgette risotto with baked feta & hazelnuts

Name: Courgette risotto with baked feta & hazelnuts
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 700 g courgettes, cut into 1cm cubes; 5 tbsp olive oil; 200 g pack feta, patted dry; 500 ml pouches or cans chicken or vegetable stock; 1 onion, finely chopped; 2 clove/s garlic, crushed; 250 g arborio risotto rice; 175 ml glass of white or rosé wine (optional); 1 lemon, juice; 35 g roasted hazelnuts, chopped; Handful leaves from a large basil pot, to serve

This is a lovely combination of textures and flavours, with the baked feta turning extra tangy and slightly chewy in the oven.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

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700g courgettes, cut into 1cm cubes
5 tbsp olive oil
200g pack feta, patted dry
2 x 500ml pouches or cans chicken or vegetable stock
1 onion, finely chopped
2 clove/s garlic, crushed
250g arborio risotto rice
175ml glass of white or rosé wine (optional)
1 lemon, juice
35g roasted hazelnuts, chopped
Handful leaves from a large basil pot, to serve

Preheat the oven to 200°C, gas mark 6. Toss the courgettes with 2 tbsp oil in a large baking tray, then spread into a single layer. Season with salt, roast for 20 minutes, then stir. Place the feta into a gap in the middle, then drizzle over 1 tbsp oil and roast for 25-30 minutes more, or until the feta is lightly browned and the courgettes are caramelised.
Meanwhile, put the stock into a saucepan with 200ml water. Bring to a simmer, then set over a low heat. Add the remaining 2 tbsp oil to a large sauté or deep frying pan and fry the onion for 5-6 minutes over a medium heat, with a little seasoning, until softening but not coloured. Add the garlic and fry for 2 minutes more.
Stir in the rice, increase the heat to mediumhigh and cook, stirring, for 2-3 minutes until the rice begins to turn translucent. Add the wine, if using, and let it simmer away completely. Add the stock a ladleful at a time, stirring regularly, and let to bubble away before adding the next ladleful. Continue until the rice is tender with a little bite (see tips).
Stir the courgettes into the rice with 2/3 of the feta and the lemon juice. Check the seasoning, then serve topped with the hazelnuts, basil leaves and remaining feta.

Cook’s tip

You may not need all the stock or you might have to add a little more boiled water – every risotto is different. The finished result should fall back into itself when stirred, not clump together.

Typical values per serving when made using specific products in recipe