Baked risotto with tomato, courgette & parmesan

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.