Baked Zucchini Risotto

This baked risotto is so easy, make a large batch and freeze the rest. It's great with a main meal or as a light lunch.

1 onion, diced
2 cloves of garlic, crushed
1 red capsicum, finely diced
2 cups of chicken stock
1 1/2 cups of arborio rice
185mls of Carnation light and creamy evaporated milk
2 zucchinis grated and excess water squeezed out
2 eggs, lightly beaten
2 rashes of bacon
1/4 cup of tasty cheese
parmesan and additional tasty cheese to sprinkle on top
salt and pepper to taste


Cook onion, garlic, bacon and capsicum in a small amount of oil until soft. Stir in rice until well coated. Add milk and stock to pan, cover and simmer until the rice is almost cooked and nearly all the liquid is absorbed. (If too dry add more chicken stock). You don't want to over cook the rice because it will continue to cook in the oven. Stir occassionaly to stop rice sticking.

When ready take out of the oven allow to cool slightly, add zucchini, eggs, tasty cheese, salt and pepper, mix and pour into baking dish, top with parmesan and tasty cheese and bake at 180 degrees for 20 to 30 minutes or until top has browned. Serve with salad. ENJOY!

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For my mango & white chocolate muffin.