Ingredients
2T olive oil
1 onion
1t sea salt
1 cup aborio rice
1.5 cup vegetable stock
400g chopped tomatoes
3 zucchini
60g freshly grated parmesan
2T chopped parsley
Preparation
Preheat the oven to 200C Saute the olive oil, onion & salt
Add the rice and stir for one minute. Add the stock and chopped tomatoes and bring to simmering. Stir in the zucchini, with parmesan and black pepper.
Cover the dish and bake the risotto for 30 minutes
Scatter the parsley over the top with Parmesan shavings.
Subsitute zucchini with mushrooms or even seafood
