Wednesday, February 28, 2007

Baked Risotto with zucchini, tomato & parmesan

For our first home cooked meal in a while we had this lovely Risotto from Bill Granger’s Bill’s Food. Up until now other people have been feeding us or we have lived off food I cooked & froze in the last couple of weeks. I have to admit that Michael actually made it & not me, I have turned him into quite the chef it seems as this was delicious & the fact that it is baked rather than having to stir continuously for ages while it cooks makes it perfect for when there is not much time or energy to be found.

Baked Risotto with zucchini, tomato & parmesan

2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 teaspoon sea salt
180g (1 cup) Arborio rice
275ml (1 ½ cups) chicken stock or water
400g can chopped roma tomatoes
3 zucchini, finely sliced
60g freshly grated parmesan
freshly ground black pepper
2 tablespoons finely chopped fresh flat leaf parsley
shavings of parmesan, for serving

Preheat oven to 200c. heat a 3 litre (12 cup) capacity oven proof dish (with a lid) over a medium heat. Add the olive oil, onion & sea salt & stir for 5 minutes or until the onion is soft & translucent.

Add the rice to the dish & stir for another minute. Add the stock or water and the chopped tomatoes and bring to simmering point. Stir in the zucchini & sprinkle with parmesan & black pepper. Cover the dish & bake for 30 minutes or until the rice is cooked. Scatter parsley over the top, sprinkle with parmesan shavings & serve.

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