An easy, healthy, homemade vegetarian dinner
Baked risotto with tomato, courgette & parmesan
An easy, healthy, homemade vegetarian dinner
Yield: 6
Materials
- 2 tbsp rapeseed oil
- 1 medium onion
- 1 clove f garlic, crushed
- 1 tsp crushed sea salt
- 185 g Arborio rice (risotto rice)
- 375 ml vegetable stock
- 400 g chopped tomatoes
- 250 g chopped courgette
- 50 g grated parmesan
- freshly ground black pepper
Instructions
- Pre-heat the oven to 200 degrees (170 fan) Gas mark 6.
- Heat the oil in large lidded oven proof saucepan. Soften the onion and garlic with a teaspoon of salt for about 10 minutes until soft and translucent.
- Add the rice and stir into the onion mix to coat the grains of rice.
- Add the stock, chopped tomatoes, and bring to a simmering point.
- Stir in the courgette and the parmesan and a good grinding of black pepper.
- Cover the dish and bake in the oven for 30 minutes. Check the rice to make sure it is cooked.
- Serve immediately and if you re-heat add a little more stock to loosen the rice.
- Delicious on its own, but also a perfect accompaniment to fish or chicken.