Ingredients
1 1/2 tbsp olive oil
1/2 onion, finely chopped
1 stem celery, finely chopped
1 small leek, finely chopped
1 garlic clove, finely chopped
1 tsp sea salt
1 cup (180g) arborio rice
1 1/2 cups (375 ml) chicken or veggie stock
3 big ripe tomatoes, roughly chopped or 400g diced tinned tomatoes
2 small zucchini, diced or ‘half mooned’
1 small tin of sardines or tuna (optional)
lots of Parmesan cheese
Continentalparsley
Summary
A big old one-pot-winner. This may not be real risotto but it’s almost too tasty and adapts like a dream – definitely an easy autumn favourite. This recipe is classic Bill Granger, with some extras thrown in. It’s effortlessly simple, reliable and lets the late summer harvest do it’s laid-back thing.
PS. You could stir in a pack of tinned fish with the zucchini, for a tuna or delicious sardine version.
Baked zucchini risotto
Preheat the oven to 200ºC.
Find an oven proof pan with a well fitting lid, and warm that up on the stove with the oil. Add in onion, celery and leek, season with a good pinch of salt and soften those for a good 5 -7 minutes.
Stir in the rice and let that be coated in the oil for a couple of minutes before adding the garlic.
It’s smelling nice, the garlic is warmed up. In goes the stock, tomatoes and zucchini. Tinned fish too, if you’re using it. Get that all up to a simmer, add some black pepper and some grated parmesan, stir and put the lid on.
Bake in the oven for 30 minutes, then serve loaded up with parsley and more parmesan.
So delicious and easy! The whole family loved it
Wonderful! Thanks Elizabeth 🙂
This is such a great recipe- will definitely become a staple meal. Thanks!
Our pleasure, D!
This is a great recipe and it works with a range of veggies, including broccoli and pumpkin. Easy and delicious! Thank you.
Simple and adaptable recipes are invaluable, so glad you found this one helpful. Thanks Beryl!
Thanks! I love risotto and your recipe is so easy to make and who would’ve thought cooking this in the oven! I can multi-task the housework and voila! A delicious dinner ready in 30 minutes a definite family favourite!
This was a real winner even if it is not “real risotto”! I can’t wait to make again. So fast and easy.
This is so easy and delicious. It’s on regular rotation here, thank you for sharing.
Great to hear!
This was so delicious and very simple to make and have ready to go! My girls loved it when they got home from a busy day. Highly recommend!
So delicious and very easy after a busy day. I didn’t have a leek, and I added Greek basil in with the zucchini & tomatoes. Highly recommended.
We love delicious and easy after a busy day too. And your Greek basil would be the perfect addition. Glad it hit the spot, Jennie!