Baked zucchini risotto
Thanks to: Taste
(Serves: Prep: 10min - Cook: 35min - Serves: 4)
Ingredients
- 1L Massel Vegetable Liquid Stock
- 1 red onion, chopped
- 2 tbs extra virgin olive oil, plus extra to serve
- 2 garlic cloves, thinly sliced
- 1 tbs fresh thyme leaves, plus extra to serve
- 300g (1 1/2 cups) arborio rice
- 650g zucchini, cut into 1cm thick rounds
- 40g (1/2 cup) finely grated parmesan, plus extra to serve
- 50g butter
- Chopped fresh continental parsley, to serve
Method
1 Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
2 Bring stock to a simmer in a small saucepan over medium-high heat. Cover and remove from heat.
3 Meanwhile, place onion in a heavy-based casserole dish and drizzle with half of the oil. Season and bake for 7-8 minutes or until charred. Stir in garlic, thyme and rice and bake for 2 minutes. Add hot stock and stir to combine. Cover with lid.
4 Reduce temperature to 180C/160C fan-forced. Bake for 20-25 minutes or until liquid is absorbed and rice is tender.
5 Meanwhile, place zucchini on prepared tray and drizzle with remaining oil. Season. Bake for 15-20 minutes or until golden, turning halfway through cooking.
6 Stir in parmesan, butter and half of the zucchini into rice mixture. Serve risotto topped with remaining zucchini and sprinkled with parsley, extra thyme leaves and extra parmesan.
Massel products used in this recipe:
