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Baked risotto with tomato, courgette & parmesan

An easy, healthy, homemade vegetarian dinner
Prep Time20 minutes
Active Time30 minutes
Total Time50 minutes
Course: Lunch, Main Course
Cuisine: British
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.