Ingredients

  • 3 tbsp olive oil
  • 1 courgette, sliced thinly
  • 1 shallot, chopped
  • 300 grams risotto rice
  • 1 liter vegetable stock
  • 300 grams peas
  • 150 grams DODONI Feta
  • 1 lemon

Process

Heat 2 tablespoons of olive oil in a large frying pan and fry the courgette in batches until golden brown. Remove from the pan, season with salt and pepper, and set aside.

Add the remaining olive oil to the pan and sauté the shallot until the shallot begins to soften. Then add the risotto rice and fry briefly until it starts to become translucent.

Add the stock little by little, stirring constantly in between, until the risotto is almost cooked. This takes about 20 minutes. Add the peas, the slices of fried zucchini, the crumbled feta, and the zest of a lemon. Season the risotto further with salt and pepper if necessary.

Serve the risotto, optionally garnished with extra feta and lemon zest.