1 tbsp olive oil

600g small zucchini/courgettes, halved lengthways

½ tsp paprika

1 tbsp chopped chives

1 tbsp garlic infused oil

500g plum tomatoes, chopped

1 large red chili, halved and deseeded

1 tsp caster sugar

250g pack saffron-flavoured risotto rice

600ml boiling water

fresh basil leaves and vegetarian parmesan-style cheese


Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan, then add the zucchini/courgettes and fry for 3-4 mins until browned. Sprinkle with paprika, drain, then transfer to a shallow ovenproof baking dish.

Add the remaining oil to the frying pan and add chopped tomatoes, chilli, sugar and seasoning, then cook for a further 2 mins.

Spoon sauce over the zucchini/courgettes, then put in the oven on a low shelf.

Put the risotto rice into a casserole dish with the boiling water, then season.

Cover and cook in the oven, above the zucchini/courgettes, for 20 mins until the rice and zucchini/courgettes are tender.

Add the garlic oil and chives, then fluff up the rice with a fork, then spoon onto warmed serving plates.

Top with the zucchini/courgette mixture and garnish with fresh basil leaves and cheese.

Recipe adapted from: Good Food

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