recipeName: baked risotto
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)
steps: 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.
NER: olive oil onion salt brown risotto rice chicken stock tomatoes zucchini parmesan cheese black pepper parsley