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Mix together the feta, olives, parsley and 2 tbsp of the olive oil.
Heat remaining oil in a large, deep pan. Add zucchini/courgettes, soften for a couple of minutes, then stir in rice.
Pour in a ladleful of stock and stir until all the liquid has been absorbed.
Add another ladle of stock and repeat until all the stock has been used, adding chives a couple of minutes before the last ladle.
Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.
Recipe from Good Food magazine, May 2004
100g feta cheese, crumbled
handful of pitted black olives, roughly chopped
3 tbsp flat leaf parsley, roughly chopped
4 tbsp olive oil
1 tbsp choppec chives
3 zucchini/courgettes, roughly sliced
250g risotto rice, such as arborio
1l hot vegetable stock
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