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A white bowl on a blue board, full of a red tomato risotto and soft cooked slices of courgette sprinkle with cheese. In the background in a beige napkin, a fork and a grater with parmesan cheese scattered on the surface.
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Simple Baked Risotto with Courgette and Tomato

Simple baked risotto with courgette and tomato - let the oven work its magic - no standing at the hob stirring for nearly half an hour. The perfect midweek family dinner.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Italian
Keyword: Baked, Courgette, Risotto, Tomato
Servings: 4
Calories: 434kcal

Equipment

  • Large, heavy based casserole with a tight-fitting lid

Ingredients

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 celery stalk finely chopped
  • 2 garlic clove grated
  • 1 tsp salt
  • 250 g risotto rice arborio is good
  • 400 ml chicken stock or vegetable
  • 400 g tin chopped tomatoes Mutti's 'Polpa' is good as it's not too chunky
  • 750 g courgettes thinly sliced
  • 50 g parmesan grated plus extra for serving
  • black pepper freshly ground
  • 2 tbsp fresh parsley chopped
US Customary - Metric

Instructions

  • Preheat the oven to 200 °C
  • Heat the olive oil in your casserole dish over a medium heat, add the onion, celery, garlic and salt, and stir to cook gently for 6-7 minutes until the onion is softened.
  • Pour the rice into the dish and stir to coat it in the oil. Cook for a minute or two. Add in your stock and the tin of chopped tomatoes. Bring the mix to a simmering point and add your sliced courgettes, the grated parmesan, and a good grinding of black pepper. Stir everything gently, pop on the lid, and place in the middle of the oven.
  • After 30 minutes in the oven, check to see if the rice is al dente and cooked. If not, put the lid back on and give it another 5 minutes.
  • Serve in bowls sprinkled with the chopped parsley and grated parmesan.

Notes

  • Make this simple baked risotto with courgette and tomato vegetarian by replacing the chicken stock with vegetable stock. 

Nutrition

Calories: 434kcal | Carbohydrates: 67g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 1089mg | Potassium: 903mg | Fiber: 5g | Sugar: 10g | Vitamin A: 766IU | Vitamin C: 48mg | Calcium: 227mg | Iron: 5mg