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Courgette risotto with baked feta & hazelnuts

Courgette risotto with baked feta & hazelnuts

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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Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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).

  4. 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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,859kJ/ 685kcals

Fat

36g

Saturated Fat

12g

Carbohydrates

60g

Sugars

10g

Fibre

5.6g

Protein

19g

Salt

1.3g

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