Baked Risotto

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 teaspoon salt
• 1 cup brown risotto rice
• 11/2 cups chicken stock
• 1 can (400g) chopped tomatoes
• 3 zucchini (sliced)
• 1/4 cup (60g) parmesan cheese
• freshly ground black pepper
• 2 tablespoons parsley (chopped)

Preparation

1. preheat the oven to 200°c.
2. heat an oven proof pot/casserole on medium heat. add oil, onion and salt, cook till translucent.
3. add the brown risotto rice and stir for another minute. add the stock and canned tomatoes. bring to a simmer, stirring often.
4. add the zucchini and sprinkle with parmesan and black pepper.
5. cover the pot with a lid and bake for 30 minutes, or until rice is cooked.
6. sprinkle with chopped parsley and serve.