The risotto dish is baked in the oven and full of fresh vegetables. I also like the fact that it is substantial enough to be a main or lovely as a side. Nice main for a vegetarian meal.
A benefit of this recipe is once it is in the oven, there is nothing left to do. It can be prepared ahead of time to the point of being ready for the oven which makes it ideal for a dinner party.
Baked Risotto with Zucchini (Corguette), Tomato, and Parmesan
From Bill Granger ‘s Bills Food Cookbook
2 tbsp extra-virgin olive oil
1 onion, finely chopped
1 tsp sea salt
180g (1 cup) arborio rice
375 millilitres (1 1/2 cups) chicken stock or water, (veg stock to keep vegetarian)
400 g can chopped Roma tomatoes
3 zucchini (corguettes), finely sliced
60g freshly grated parmesan
Freshly grounded black pepper
2 tbsp finely chopped fresh flat-leaf (Italian) parsley
Shavings of parmesan, for serving (optional)
1 Preheat your oven to 200C degrees. Heat a three-litre (12-cup) capacity ovenproof dish (with a lid) over a medium heat. Add the olive oil, chopped onion and sea salt and stir for five minutes or until the onion goes soft and is translucent.
2 Add the rice to the dish and stir for another minute. Add the stock or water and the chopped tomatoes and bring to the simmering point. Stir in the zucchini and sprinkle with parmesan and black pepper. Cover the dish and bake the risotto for 30 minutes or until the rice is cooked.
3 To serve, scatter parsley over the top and sprinkle with parmesan shavings, if desired.