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Recipes - Baked Tomato and Zucchini Risotto

Recipe Name

Baked Tomato and Zucchini Risotto

Submitted by

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Recipe Description

Quantity	1	Quantity Unit	Casserole Dish	Servings
Prep Time (minutes)	10	Cook Time (minutes)	40	Ready In (minutes)	50

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



7/8	large	Onion, chopped
2 1/2	tablespoons	olive oil
1 1/4	cups	Arborio Rice, white, short-grain, raw, unenriched
1/2	can (28 fl oz)	tomatoes canned, diced
2 1/4	large	zucchini
1 7/8	cups	oxo cube
1 1/4	cups	grated parmesan

Steps

Sequence	Step

1	Preheat the oven to 200 celcius. Saute the onions in the olive oil in a large ovenproof casserole dish (use one with a lid) over medium heat. When they are translucent, add the rice and stir for a minute. Then add the stock and canned tomatoes. Bring to a simmer, then add the zucchini (sliced or chopped) and stir to combine. Sprinkle the parmesan over the top, cover and bake in the oven for 30 minutes. Then remove the cover and bake for a further 7-10 minutes.

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