Baked risotto with zucchini, tomato and Parmesan from Bills Food by Bill Granger

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Notes about this recipe

  • Ganga108 on May 31, 2026

    I've made this again after 5 years, and am reminded of how easy and how flavoursome this dish is. It is also filling but light. Unlike many other baked risottos it is not heavy on butter, cream or cheese which are often used to replace the creaminess of stove-top stirring versions - Bill's just has a sprinkling of parmesan over the top. So simple to make. I must make it more often.

  • Ganga108 on October 17, 2021

    An easy dish for when you don't have a lot of prep time, or the zukes need to be used. A great baked rice dish. (Not risotto, in my books. I am old fashioned on this account. Risotto needs stirring to develop its full beautiful creaminess.) The parmesan crust on this is beautiful. Excellent with Nigel Slater's Carrot Salad.

  • Arokina on June 03, 2018

    Very easy to make and result was great. Definitely making it again. I used Japanese Niigata medium grain rice for this and it was good.

  • Melanie on January 01, 2012

    p148. The zucchini didn't cook enough for my liking. I added extra water and covered the dish again to steam it for longer. Alternatively, could pan fry at start of recipe. I would make this again though.

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