Photo of Zucchini, lemon and feta risotto by WW

Zucchini, lemon and feta risotto

7
7
7
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Zucchini

4 large

Vegetable stock cube

1 individual, to make 1.25L of gluten-free vegetable stock

Onion

1 medium, finely diced

Garlic

2 clove(s), crushed

Rice, arborio, dry

1 cup(s), (200g)

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

cup(s), leaves, shredded

Watercress

1 cup(s), (100g), to serve

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. Dice 3 zucchini and coarsely grate 1. Place diced zucchini on prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 20-25 minutes or until tender and golden.
  2. Meanwhile, bring stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
  3. 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. Add garlic and cook, stirring, for 2 minutes or until fragrant. Increase heat to medium high, add rice and cook, stirring, for 2 minutes. Add stock a ladleful at a time, only adding more after the rice has absorbed the liquid. After 15 minutes add grated zucchini and continue to cook, until the stock is used and rice is creamy and tender.
  4. Remove risotto from heat. Stir in roasted zucchini, shallots, rind, juice, parmesan cheese and basil. Season with salt and pepper and stand, covered, for 2 minutes.
  5. Serve risotto topped with watercress and feta.