Baked zucchini risotto

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.