Spicy Courgettes / Zucchini With Saffron Risotto

Simple and satisfying - perfect for impressing friends.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

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.