Baked Risotto With Lemon, Zucchini & Basil - cooking recipe

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

Preparation

Heat the oven to 350\u00b0F
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.