Baked risotto with lemon, courgettes and basil

Name: Baked risotto with lemon, courgettes and basil
Total time: 40 min
Ingredients: olive oil 4 tbsp; onion 1, chopped; garlic 1 clove, chopped; courgettes 500g, sliced; arborio rice 500g; vegetable stock 1.2 litres, simmering; lemons 2, zested and juiced; Grana Padano 100g, grated; basil a small bunch, roughly chopped

40 minutes
serves 12
Easy

Our best veggie risotto is easy peasy with none of the laborious stirring of classic risotto. This courgette, lemon and basil risotto is topped with Grana Padano cheese (costs less than parmesan but works just as well).

December 19, 2014 at 2:28 pm

Ingredients

olive oil 4 tbsp
onion 1, chopped
garlic 1 clove, chopped
courgettes 500g, sliced
arborio rice 500g
vegetable stock 1.2 litres, simmering
lemons 2, zested and juiced
Grana Padano 100g, grated
basil a small bunch, roughly chopped

Method

Step 1

Heat the oven to 180c/fan 160c/gas 4. Heat the oil in an overproof dish with a lid and fry the onion and garlic for 5 minutes. Stir in the courgettes and rice, coating everything in oil and cook for a few more minutes. Add the stock, lemon juice and cheese, cover and bake for 30 minutes. Serve sprinkled with the lemon zest and basil.