Courgette, Feta and Lemon Risotto

This is a really summery Risotto, still comfort food at its finest but a bit lighter for warmer days. The flavour combinations are spot on and if you can get hold of some fresh Oregano it’s a lovely addition!

For 2 people you will need:

• 150g Risotto Rice

• 2 Shallots diced

• 2 cloves Garlic finely chopped

• 1 tsp dried Oregano

• 2 Courgettes, 1 diced, 1 sliced

• 600ml Vegetable Stock

• 60g Feta

• 20g Butter

• 1 Lemon

• Olive Oil

• Salt and Pepper

In a pan, soften the Shallots with a little Oil and Salt for 5 minutes.

Add the Risotto Rice, Garlic and dried Oregano, cook for 2 minutes to release the flavours.

Start to gradually add the stock, stirring continuously.

Once you’ve added around half the stock drizzle the sliced Courgette with a little oil and start to cook in a hot chargrill pan.

Add the diced Courgette to the Risotto and continue to add the stock and stir.

Once the Courgette is chargrilled, put into a dish, add a drizzle of Olive Oil, the juice of half a Lemon, Salt and Pepper.

Once the Risotto Rice is nearly cooked, add the Butter and stir through.

Serve with the chargrilled Courgette on top, crumbled Feta, some Lemon Zest, Black Pepper and fresh Oregano 🤩

Hope you enjoy!

L x