Bill Granger’s baked risotto with zucchini, tomato and parmesan3/17/2005 08:12:00 PM
This was dinner tonight. Mum bought 3 fabulous looking zucchini at Box Hill yesterday, so I decided to use them in this dish. And I used pecorino romano instead of parmesan, because the only parmesan we have in the house is this disgusting plasticky yellow “parmesan-style” crap from the supermarket, which my family seem to prefer to the stronger pecorino. But I don't, and I’m cooking, so smelly pecorino romano it is!
This makes a tasty, easy and healthy midweek meal because most of the ingredients (except the zucchini) are pantry standbys and most of the cooking is done in the oven, instead of the more laborious traditional method of stove-top stirring.
The recipe only calls for 1 cup of rice, which I was a bit concerned about at first… but it expanded to be large enough to feed 3 of us (large appetites) with some leftovers.
In the pot – looks kinda messy but tastes smells great!
Go Bill Granger!
Oh and I just realised that for my posts about Bill's recipes, I've entitled them "Bill Granger's... something or other", whereas I never use "Nigella Lawson's..." to precede a Nigella recipe. Well, she is my favourite author, so it's pretty safe to assume that whatever I cook will be from her. But if Bill Granger's recipes continue to have such great results I think I'll be cooking his stuff a lot more often!