200gcherry tomatoes or 4 roma tomatoes, cut into quarters
2zucchinichopped into rounds
3tablespoonsextra virgin olive oil
1tablespoonitalian seasoningdried
1tablespoonbutter
1brown onionfinely diced
3clovesgarlicfinely chopped
3bacon rashersdiced
1 1/2cupsarborio rice
2 1/4cupschicken stock
2cupsparmesan cheesegrated
1/2cupparsley leaveschopped
1teaspooncracked black pepper
Instructions
Preheat the oven to 200°C conventional (180°C fan-forced). Line a tray with baking paper.
Place the tomatoes and zucchini rounds on the tray (reserve 1/2 cup of the zucchini rounds and slice them into half moons). Drizzle the tomatoes and zucchini with 2 tablespoons of the olive oil and scatter over the italian seasoning. Roast for 25 minutes until coloured and cooked through. Remove and set aside.
200 g cherry tomatoes, 2 zucchini, 3 tablespoons extra virgin olive oil, 1 tablespoon italian seasoning
Meanwhile, heat an ovenproof saucepan over medium heat. Add the remaining olive oil and butter and heat. Then add the onion, garlic and bacon and cook, stirring, for 3–4 minutes. Add the rice to the pan and coat with the onion mix for 2–3 minutes. Then add the chicken stock, half moons of zucchini and 1 cup of the grated parmesan. Stir it all together, place the lid on and bake in the oven for 30 minutes.
Once the rice has cooked through, remove the risotto and gently stir through the remaining parmesan, the parsley and the pepper. Top the risotto with the roasted tomato and zucchini.
2 cups parmesan cheese, 1/2 cup parsley leaves, 1 teaspoon cracked black pepper, 200 g cherry tomatoes, 2 zucchini
