baked risotto

Serves: 4

Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon salt
1 cup brown risotto rice
11/2 cups chicken stock
1 can (400g) chopped tomatoes
3 zucchini (sliced)
1/4 cup (60g) parmesan cheese
freshly ground black pepper
2 tablespoons parsley (chopped)

Method:
preheat the oven to 200°c.
heat an oven proof pot/casserole on medium heat. add oil, onion and salt, cook till translucent.
add the brown risotto rice and stir for another minute. add the stock and canned tomatoes. bring to a simmer, stirring often.
add the zucchini and sprinkle with parmesan and black pepper.
cover the pot with a lid and bake for 30 minutes, or until rice is cooked.
sprinkle with chopped parsley and serve.