Tiella Di Riso E Zucchine
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 onions, finely sliced
- 2 garlic cloves
- 3 tablespoons parsley, chopped
- 3 cups cherry tomatoes, halved
- 3 tablespoons parmesan cheese, freshly grated
- 500 g potatoes, peeled and thinly sliced
- 360 g arborio rice
- 1 kg zucchini
- 5 tablespoons olive oil
- 1 liter beef stock
- 3 tablespoons breadcrumbs, fresh
directions
- Preheat oven to 18°C.
- Arrange half the onion slices on the bottom of an ovenproof dish 25cm wide, 6cm deep.
- Layer on all the garlic, half the parsely and half the tomotoes cut side up.
- Sprinkle half the parmesan and add salt and perpper to taste.
- Layer on all the potatoes, overlapping slightly.
- Rinse and drain the uncooked rice then layer it over the potatoes.
- Layer on all the zucchini.
- Follow with remaining, onions, parsley, tomatoes, parmesan and salt and pepper, then potatoes.
- Drizzle with the olive oil and pour in 3/4 of the stock. Sprinkle with breadcrumbs and cover tightly with foil.
- Bake in oven for 20 minutes Remove foil and bake for another 35 mins or until rice is cooked. Add more stock if ingredients dry up.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making