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Baked Risotto With Lemon, Zucchini & Basil
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 40 min
- Yield
- 12.00 serving(s)
Categories
- Main
Cuisine
- Fusion
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Baked Risotto With Lemon, Zucchini & Basil brings together 4 tablespoons olive oil, 1 onion, chopped, 1 garlic clove, chopped in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 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
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Instructions
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.
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