Friday, 11 March 2011

Recipe: Oven-Baked Courgette Risotto

Ingredients - serves 2 to 3

2 tbsps olive oil

1 medium onion, finely chopped
200g rice
360ml vegetable stock, hot
1 can (400g) chopped tomatoes
4 small courgettes, sliced
50g parmesan cheese, grated
2 tbsps fresh basil, chopped

Method -

Preheat oven to 200c.

Place the olive oil in a 2 ltr casserole dish and cook the chopped onion over a medium heat until softened.

Add the rice and stir to coat in the oil.

Stir in the stock, tomatoes, courgettes and parmesan.

Cover the dish tightly with foil and place in the oven for 30 mins or until the rice is tender.

Stir, cover again with foil and leave to stand for 5 mins.

Scatter the basil over the top and serve.

Thank you to Sandy for this recipe.

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