Oven baked vegetarian risotto

Par boil rice for 7-8 mins. Drain and set aside. Chop onion and fry gently in oil. Add chopped courgette and cook for 5-6 mins.

Add rice, stir well. Add stock and passata. Add salt and pepper. Cook for 5 minutes. Add chopped mozzarella.

Transfer to oven proof dish. Top with sliced tomato and Parmesan. Bake at 200 for about 30 mins. Rest for 10 mins before serving :)