This dish is perfect for those who love a good Italian risotto,
but don't have the time to 'stand and stir'. A simple
mid-week meal solution. Serve straight from oven to table
with crispy garlic bread and a fresh green salad.
Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 tsp Gregg's Crushed Garlic
- 1 cup Arborio rice
- 1 tsp Gregg's Italian Herbs
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 400g can chopped tomatoes
- 4 medium courgettes, sliced
- 150g mozzarella, cut into chunks
- 2 Tbsp shredded fresh basil
- 1/2 cup grated parmesan cheese
Method
Preheat the oven to 200˚C.
Heat the olive oil in a frying pan over medium heat. Add the
onion and Gregg's Crushed Garlic and cook for 2 to 3 minutes. Add
the rice and Gregg's Italian Herbs and stir for another minute. Add
the wine and cook, stirring, until it has nearly evaporated. Add
the stock and tomatoes and bring to a simmer. Remove from the heat
and stir in the courgettes, mozzarella and basil.
Place the rice mixture into a 3 litre oven proof dish. Sprinkle
with the parmesan.
Cover with a lid or tightly with foil. Bake for 35 to 40 minutes
or until the rice is cooked.
Serve with a green salad.