Cheesy baked risotto with courgette and tomato

    45 min

    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.

    9 people made this

    Serves: 2 

    • 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

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6.
    2. 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.
    3. Bake for 30 minutes in the preheated oven until the rice is soft and fluffy. Taste and adjust seasoning if necessary.
    4. 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.

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    Reviews in English (1)


    First time making risotto and I'll certainly be making this one again, a hit with all my family!  -  09 Aug 2013