Cheesy Baked Tomato and Zucchini Risotto
If you love risotto but don’t have time to stand over the stove for half an hour, this oven-baked version is for you!
Just saute the onions, throw all the ingredients in a dish, pop it in the oven and you’ve got a delicious, veggie-packed risotto the whole family will love.
Prep Time: 5 minutes
Cooking Time: 35 minutes
Serves: 2-4
Suitable for freezing
Suitable from 6 months
Ingredients
1 tbsp extra virgin olive oil
½ onion, finely diced
1 cup arborio rice
1 ½ cups salt reduced chicken stock
400 g can chopped tomatoes (no added salt)
2 zucchinis, finely diced
1/2 tin brown lentils, rinsed and drained
¼ cup grated parmesan cheese
Method
1. Preheat the oven to 200°C
2. Heat oil in a large frying pan over medium heat. Add onion and sauté for 3-4 minutes or until soft and translucent. Add the rice to the dish and stir for another minute
3. Add the stock and the chopped tomatoes and bring to a simmer
4. Transfer to an ovenproof dish. Stir in the zucchini and lentils (if using) and sprinkle with the parmesan cheese
5. Cover with a lid or foil and bake the risotto for 30 minutes, or until the rice is cooked and liquid absorbed. Give it a good stir before serving
