Zucchini and Mushroom Risotto

I just couldn't resist putting up this delicious risotto I made for dinner.


For many... It's been a long day, it's cold, you're hungry and the last thing you feel like doing is shaking hands with a wooden spoon for an hour! With most risottos this would be the only option but with this tasty dish all you need is an oven... 

Olive oil (as much as you desire)
1 onion, finely chopped
2 garlic cloves, finely chopped
1 large chili, finely chopped
1 cup arborio rice
11/2 cups vegetable stock
1 can Roma chopped tomatoes 
2 Zucchinis, halved and chopped
8 medium mushrooms, sliced
salt and pepper, for seasoning
2 tablespoons finely chopped fresh flat leaf parsley


Preheat oven to 180 degrees c
Heat a large ovenproof dish, with lid, over a medium heat. Add olive oil, onion, garlic, chili and mushrooms. Stir for 5 minutes. 
Add the rice to the dish and stir in thoroughly. Add the stock and tomatoes and bring to a simmering point. Stir in the Zucchini, salt and pepper. 
Cover the dish and bake in the oven for 25-30 minutes, stir once. 
Once served, scatter parsley over the top.