Baby Marrow and Tomato baked RIsotto

Another lovely baked Risotto, which is quick and easy and very delicious....

You will need:

2 Tblspoons olive oil

1 onion - finely chopped

1 tsp salt

1 tsp crushed garlic

180g (1cup) Arborio rice

500ml (2 cups) chicken stock or water

400g tin of chopped tomatoes

6 baby marrows (zucchini) - finely sliced

100g freshly grated paremesan (approx) 

Ground black pepper

1 Tblspoons chopped parsley

Shavings of Parmesan 

Preheat oven to 200 degrees Celsius.

Place olive oil, garlic, chopped onions and salt into a pan, cook until onions are soft and translucent.

Add the arborio rice and stir fry for about a minute, until the rice is nicely coated. Add stock or water and chopped tomatoes. Bring to simmering point.

Place in an oven container - add baby marrows and grated Parmesan. Combine all ingredients.

Sprinkle with Parmesan shavings, parsley and ground pepper.

Bake for approx 30 minutes or until rice is cooked.

Enjoy with avocado pear and a big green salad...