Baked risotto with lemon, courgettes and basil
Serves 12
A little effort
Total time:
Our baked veggie risotto is super easy to make, 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).
Skip to ingredients
- 4 tbsp olive oil
- 1 onionchopped
- 1 clove garlicchopped
- 500g courgettessliced
- 500g arborio rice
- 1.2 litres vegetable stocksimmering
- 2 lemonszested and juiced
- 100g Grana Padanograted
- a small bunch basilroughly chopped
Nutrition: per serving
- kcal223
- fat6.8g
- saturates2.2g
- carbs35.2g
- fibre1.7g
- protein7.6g
- salt0.3g
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.
