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.