Cheesy oven-bakes vegetable risotto

Cheesy vegetable risotto

Ingredients

3 Tbsp (45ml) olive oil

1 onion, finely chopped

2-3 garlic cloves, crushed

3 Tbsp (45ml) thyme, chopped

1 cups (300ml) risotto rice

1 packet (400g) baby marrows, roughly chopped

1 cups (375ml) peas

4 cups (1 litre) vegetable or chicken stock, boiling

Salt and milled pepper

Grated parmesan

Method

Preheat oven to 170°C.

Heat oil in a large ovenproof casserole dish. Sauté onion, garlic and thyme until soft.

Add rice and fry for about 3-5 minutes.

Stir through baby marrows and peas and fry for a few more minutes. Add stock, season, cover and bake for 30-40 minutes or until cooked through.

Scatter with grated parmesan and serve.

Serves 4