Baked Rissoto with Tomatoes, Courgettes and Parmesan

*Baked Risotto with Tomatoes, Courgettes and Parmesan*
Serves 4

I love baked risottos.  There is none of the fuss that is involved when you make a stove top risotto and the end result is every bit as delicious.  Just less work.

2 TBS extra virgin olive oil
1 medium onion, peeled and finely chopped
1 tsp sea salt
1 cup arborio rice
1 1.2 cups chicken or vegetable stock
1 (14 oz) tin of chopped plum tomatoes, undrained
3 medium courgettes, washed, trimmed and finely sliced
2 1/2 ounces freshly grated Parmesan cheese
freshly ground black pepper to taste
2 TBS finely chopped fresh flat leaf parsley
To Garnish:
Fresh shavings of Parmesan cheese (Optional)

Preheat the oven to 200*C/400*F.  Heat the olive oil in a large skillet.  Add the onion and sea salt.  Cook, stirring until softened, about 5 minutes.  Add the rice.  Cook and stir for another few minutes.  Add the stock and the chopped tomatoes and bring to a simmer.  Stir in the courgettes and parmesan.  Season to taste with freshly ground black pepper.  Pour into a large oven proof casserole dish with a lid.  Cover tightly and bake in the heated oven for 30 minutes, or until the rice is cooked.

Remove from the oven and spoon into a heated serving dish.  Sprinkle with the chopped parsley and shaved parmesan cheese.  Serve hot.