Baked Risotto With Lemon, Zucchini & Basil |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Entertaining is so easy when you've got recipes like this up your sleeve. Ingredients:
4 tablespoons olive oil |
1 onion, chopped |
1 garlic clove, chopped |
1 lb zucchini, sliced |
1 lb arborio rice |
5 1/4 cups vegetable stock, simmering |
2 lemons, zested and juiced |
3 1/2 ounces parmesan cheese, grated |
2 tablespoons basil, roughly chopped |
Directions:
1. Heat the oven to 350°F
2. Heat the oil in an overproof dish with a lid and fry the onion and garlic for 5 minutes.
3. Stir in the zucchini and rice, coating everything in oil and cook for a few more minutes.
4. Add the stock, lemon juice and cheese, cover and bake for 30 minutes.
5. Serve sprinkled with the lemon zest and basil.
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