Zucchini and Green Bean Risotto
I used to be one of those people who always ordered risotto when I was out in a restaurant because I hardly ever cooked it myself at home. All that standing at a stovetop stirring constantly seemed like a lot of work – I had better things to do! Then I discovered a risotto recipe which involved a short amount of stovetop cooking to begin with and ended with the risotto cooking itself in the oven. It was heaven! When I got a thermomix I found that it made this beautiful dish even quicker. With the abundance of zucchini and beans on offer this season, this is one dish the whole family usually agrees on and I love how quick it is to make. Of course you can change up the vegetables as suit your family’s tastes.
50 grams shaved parmesan
Salt and pepper to taste
Preheat the oven to 180 degrees or 160 degrees fan forced.
Heat oil in a large flameproof casserole dish over medium heat.
Add garlic and onion and stir till softened.
Add rice, zucchini and beans, and stir to combine.
Add in the stock and bring to the boil, stirring occasionally.
Cover and bake in the oven for 25 – 30 minutes.
Follow the method in the Everyday Cookbook for Mushroom Risotto and simply substitute the mushroom for the zucchini and beans and omit the parsley. Use the measurements given in the Thermomix cookbook instead of those listed above.
Serve as a stand alone dish for Meat-Free Monday or as a side with fish or chicken. If for some reason we have leftovers, I mould the rice into small balls, cover in breadcrumbs and shallow fry in oil to make arancini balls which are equally as delicious.