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Baked zucchini risotto

Thanks to: Taste

(Serves: Prep: 10min - Cook: 35min - Serves: 4)

  • 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

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.

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