This is a Waitrose recipe card recipe...
Serves 4
Preparation time: 25mins
Cooking time: 25mins
2tbsp olive oil
500g courgettes, halved & thinly sliced
2 cloves garlic, crushed
350g risotto rice (aborio)
1.2 litres vegetable stock
25g fresh basil chopped
20g fresh mint chopped
100g feta, cubed
Method:
Heat oil in a big pan, add sliced courgettes and fry for 5mins until golden on both sides.
Add garlic and seasoning and cook for another minute.
Stir in the rice and cook for a minute.
Bring the stock to the boil and gradually add to the pan, a ladle at a time until it's absorbed.
Keep adding the stock and stirring until the rice is creamy and tender (15-20mins).
Off the heat, stir in the fresh herbs and feta.
Leave for 3 mins to rest before serving.
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