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Zucchini, lemon and feta risotto

Zucchini, lemon and feta risotto

8
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
All the flavours of spring come together in this fresh and zesty risotto. For extra protein, try stirring in some shredded, cooked skinless chicken breast with the zucchini in step 4.

Ingredients

Zucchini

4 large

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Arborio rice

1 cup(s), (200g)

Vegetable stock cube

1 individual, gluten-free variety, (to make 1.25L (5 cups) hot vegetable stock)

Green shallot(s)

2 individual, thinly sliced

Fresh lemon rind

2 tsp, finely grated

Lemon juice

2 tbs

Grated parmesan cheese

¼ cup(s), (20g)

Fresh basil

⅓ cup(s), leaves, finely shredded

Watercress

1 cup(s), (30g), leaves

Reduced fat feta cheese

40 g, crumbled

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Cut 3 zucchini into 2 cm pieces and coarsely grate the remaining zucchini. Place chopped zucchini on prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 20–25 minutes, until tender and golden.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over low heat. Cook onion, stirring, for 10 minutes or until soft, adding a little water if needed to prevent onions sticking to pan. Add garlic and cook, stirring, for 2 minutes or until fragrant. Increase heat to medium, add rice and cook, stirring, for 2 minutes. Add stock a ladleful at a time and simmer, stirring continuously until liquid has been absorbed before adding the next ladleful. After 15 minutes, stir in grated zucchini and continue to cook, stirring, until all the stock is used and rice is creamy and tender.
  3. Remove risotto from heat. Stir in roasted zucchini, shallots, zest and juice, parmesan and basil. Season with salt and pepper and stand, covered, for 2 minutes.
  4. Serve risotto topped with watercress and feta.

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