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Recipes - Baked Tomato and Zucchini Risotto

Recipe Name

Baked Tomato and Zucchini Risotto

Submitted by Guest
Recipe Description
Quantity 1 Quantity Unit Casserole Dish Servings  
Prep Time (minutes) 10 Cook Time (minutes) 40 Ready In (minutes) 50
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
7/8
largeOnion, chopped
2
1/2
tablespoonsolive oil
1
1/4
cupsArborio Rice, white, short-grain, raw, unenriched
1/2
can (28 fl oz)tomatoes canned, diced
2
1/4
largezucchini
1
7/8
cupsoxo cube
1
1/4
cupsgrated parmesan
Steps
Sequence Step
1Preheat 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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