About this recipe:This delightful dish is just perfect as a meal in itself or as a side dish. The flavours of the risotto are perfectly in harmony thanks to the courgette, tomato and Parmesan cheese.
2 tablespoons olive oil
1 onion, chopped
180g risotto rice
375ml vegetable stock
1 (400g) tin chopped tomatoes
3 courgettes, sliced
60g grated Parmesan cheese
salt and pepper, to taste
4 tablespoons shaved Parmesan cheese, for garnish
2 tablespoons chopped fresh flat leaf parsley
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 200 C / Gas 6.
In a large casserole dish over a medium heat, warm the oil and add the onion. Cook and stir for 5 minutes until the onion softens. Add the rice and stir for 1 minute, then add the stock and chopped tomatoes and bring to a simmer. Stir in the courgette and sprinkle with the 60g Parmesan cheese. Season well and cover the dish.
Bake for 30 minutes in the preheated oven until the rice is soft and fluffy. Taste and adjust seasoning if necessary.
Remove from the oven and serve immediately in warm bowls with Parmesan cheese shavings and chopped parsley to garnish.
This dish can easily be adapted for vegetarian diets by substituting the Parmesan cheese for a vegetarian Parmesan-style cheese.