BAKED RICE WITH COURGETTES AND TOMATOES

This is the kind of unfussy, comforting dish Italians excel at. 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’s economical, deeply savoury and ideal as a simple midweek meal or a relaxed weekend lunch.

Preparation time: 15 minutes

Cooking time: 45–50 minutes

Skill: easy

Serves: 4

Ingredients

4 medium courgettes (zucchini), sliced into rounds

3 cloves garlic, roughly chopped

2 Tbsp olive oil

50g butter

250 g arborio or carnaroli rice

400 g tomatoes, roughly diced

750–900 ml hot chicken or vegetable stock

150 g mozzarella, torn

40–50 g 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 sauté until just softened and lightly golden. Add the garlic and chopped herbs and cook briefly until fragrant. Remove from the heat.

Generously butter a 20 × 20 cm 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.