Spicy Courgettes / Zucchini With Saffron Risotto
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 2 tablespoons olive oil
- 1 1/4 lbs zucchini, halved lengthways
- 1/2 teaspoon paprika
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 lb roma tomato, chopped
- 1 large red chili pepper, halved and deseeded
- 1 teaspoon superfine sugar
- salt and pepper
- 8 ounces risotto rice
- 1 pinch saffron
- 2 1/2 cups boiling water
- 12 basil leaves, torn
- 2 ounces parmesan cheese, grated, to garnish
- arborio rice
Recipe
- 1 heat oven to 400°f
- 2 heat 1 tbsp olive oil in a large frying pan, then add the zucchini and fry for 3-4 mins until browned.
- 3 sprinkle with paprika, drain, then transfer to a shallow ovenproof baking dish.
- 4 add the remaining oil to the frying pan and fry the onion and garlic for 5 mins, stirring occasionally, until softened and lightly browned.
- 5 add chopped tomatoes, chili, sugar and seasoning, then cook for a further 2 minutes
- 6 spoon sauce over the zucchini, then put in the oven on a low shelf.
- 7 put the risotto rice into a casserole dish with the boiling water, then season. cover and cook in the oven, above the zucchini, for 20 mins until the rice and zucchini are tender.
- 8 fluff up the rice with a fork, then spoon onto warmed serving plates. top with the zucchini mixture and garnish with fresh basil leaves and cheese.
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