Recipe – (Baked) Risotto with Corguettes and Tomatoes

This recipe has quickly become one of my go-to ones.  I love risotto but prefer not to stand and stir for half an hour nor do I want a cream-ladened dish as risotto can often be.  (Rephrased as want but should not have such dishes.) This recipe from Bill Granger’s Bills Food is neither labour-intensive or unhealthy.  (I realise this is an older cookbook but still one that I enjoy cooking from regularly.)

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.

Straight from the oven

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

Serves 4


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.

Just as good on day 2



Filed under Recipes

2 responses to “Recipe – (Baked) Risotto with Corguettes and Tomatoes

  1. I’ve never cooked anything by Bill Granger that I haven’t liked! This looks really yummy, a great dish now the weather’s getting colder.

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