Photo: Simon LambertThis is the kind of unfussy, comforting dish Italians excel at and is somewhere between a baked risotto and a vegetable gratin. Everything goes into the dish in easy layers, the rice slowly absorbing the stock as it bakes. It is economical, deeply savoury and ideal as a simple midweek meal or a relaxed weekend lunch. Prep time: 15min Cooking time: 45-50min Skill level: Easy Serves: 4 Ingredients 4 medium courgettes (zucchini), sliced into rounds 3 cloves garlic, roughly chopped 2 Tbsp olive oil 50g butter 250g arborio or carnaroli rice 400g tomatoes, roughly diced 750ml-900ml hot chicken or vegetable stock 150g mozzarella, torn 40g-50g Parmesan, finely grated 8 fresh basil leaves, torn 1 tsp chopped fresh oregano, thyme or marjoram (or a mix) Salt and freshly ground black pepper Method Preheat the oven to 180°C (fan 170°C). Heat the olive oil in a wide pan. Add the courgettes with a pinch of salt and saute until just softened and lightly golden. Add the garlic and chopped herbs and cook briefly until fragrant. Remove from the heat. Generously butter a 20cm×20cm oven dish. Sprinkle the rice evenly over the base. Pour over half the hot stock, season well with salt and pepper, then scatter over the courgettes and tomatoes. Sprinkle over the mozzarella and Parmesan. Pour over the remaining stock, dot with butter and bake, uncovered, for 45-50 minutes, or until the rice is tender and the liquid has been absorbed. Rest for a few minutes before serving, then finish with torn basil and extra black pepper.
