Our latest recipe is a dish best served on a summers eve with a cool, crisp bottle of white. A night that you can savour and relax with the best of company.
2 tbsp olive oil
500g pack Waitrose Courgettes, halved lengthways and thinly sliced
2 cloves garlic, crushed
350g Waitrose Arborio Risotto Rice
1.2 litres Cooks’ Ingredients Vegetable Stock
25g pack fresh basil, chopped
20g pack fresh mint, chopped
100g Unearthed Barrel Aged Greek Feta, cubed
1. Heat the oil in a wide pan and add the sliced courgettes. Fry over a medium heat for 5 minutes until golden on both sides. Add the garlic and seasoning, then cook for 1 further minute. Stir in the rice and cook for 1 minute until coated in oil.
2. Bring the stock to the boil and gradually add to the rice a ladleful at a time, stirring until each amount is absorbed. Continue until all the stock is added and the rice is creamy and just tender. This will take 15–20 minutes.
3. Off the heat stir in the herbs and cubed feta and leave to rest for a couple of minutes. Check seasoning and serve.
This recipe was supplied to us by Waitrose, if you’re looking for more ideas, check out their recipe page for inspiration.