BAKED RISOTTO WITH LEMON, ZUCCHINI & BASIL

Baked Risotto With Lemon, Zucchini & Basil image

Provided by English_Rose

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

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4 tablespoons olive oil
1 onion, chopped
1 garlic clove, chopped
1 lb zucchini, sliced
1 lb arborio rice
5 1/4 cups vegetable stock, simmering
2 lemons, zested and juiced
3 1/2 ounces parmesan cheese, grated
2 tablespoons basil, roughly chopped

Steps:

Heat the oven to 350°F
Heat the oil in an overproof dish with a lid and fry the onion and garlic for 5 minutes.
Stir in the zucchini 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.

Nutrition Facts : Calories 224.8, Fat 7.2, SaturatedFat 2.1, Cholesterol 7.3, Sodium 131.6, Carbohydrate 34.5, Fiber 2.5, Sugar 1.1, Protein 6.4