This Balkan side dish is super tasty, if a bit time-consuming and is really healthy. Make large quantities and either keep leftovers in the fridge or freezer to reheat as and when you want it.
Ingredients:
(serves 4 as a main course or 8 as a side dish)
1kg small or medium courgettes
60ml olive oil
3 white onions
3 garlic cloves
1tsp chili powder
1 can chopped tomatoes
200g risotto rice
600ml vegetable or chicken stock
2 tbsp parsley
white pepper
sour cream
Instructions:
Preheat oven to 190 degrees C
Top and tail courgettes and slice into large chunks
Heat half the olive oil in large frying pan
Gently fry chopped onions and garlic
Stir in chili powder
Add tomatoes and simmer for 5 minutes
Add courgettes
Cook over gentle to medium heat for 10 minutes
Add rice to pan
Add stock to pan, cover and simmer for 45 minutes
Stir occasionally to prevent rice it sticking
Remove pan from heat
Stir in white pepper and parsley
Spoon into ovenproof dish
Bake for 45 minutes
Halfway through cooking, brush the remaining olive oil over mixture
Garnish with parsley, black olives and sour cream
Done! Serve!