This is a highly modified recipe, originally in a book given to me by my mother-in-law. It quickly became a family favourite due to the ease of making the risotto in the oven and the fact that as it is meat free you can have large portions of it! The stock started out as water and saffron threads, but chicken stock really makes the rice - it comes out lovely and sticky with a great taste, the perfect base for the meal.
Preheat oven to between 180 and 200 deg C
Chop all veg coarsely
Heat olive oil in a large pan on the hob and saute the chopped courgettes until starting to brown
Add onion until softened and then add garlic (either chopped or crushed)
Once garlic is giving off aroma add peppers, stir in well and cover to cook for 10 mins
Meanwhile add chicken stock pot or cube to boiled water to make total of 400ml stock.
Measure out rice and place in metal tin, such as pie or sandwich dish. Pour over the stock, shake gently to distribute evenly, cover with foil and put in oven. Total cook time for this rice is 20 mins.
Once the veg in the pan on the hob has had 10 mins add the tomatoes, salt, sugar, herbs and lemon juice. Stir well, recover and leave on gentle heat until rice is almost done.
If timings allow, let veg on hob rest for 5 mins while the rice finishes off.
Serve in bowls or on plates. Enjoy!
Grating a small amount of Parmesan on top makes a nice addition.
Quantities allow for generous meal for 2 plus leftovers for another day (soap, accompaniment with meat etc). If this isn't required, halve the veg!
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