Baked Rice Risotto

1. 1

   Preheat the oven to 200C

2. 2

   Saute the olive oil, onion & salt

3. 3

   Add the rice and stir for one minute. Add the stock and chopped tomatoes and bring to simmering. Stir in the zucchini, with parmesan and black pepper.

4. 4

   Cover the dish and bake the risotto for 30 minutes

5. 5

   Scatter the parsley over the top with Parmesan shavings.

6. 6

   Subsitute zucchini with mushrooms or even seafood

No additional tips available.