Rice and Courgette Timballo

Rice and Courgette Timballo

2 tablespoons butter or oil (or a mix of both)
1 brown onion, chopped
2 cloves garlic, crushed
1 cup risotto (arborio) rice (250 grams or thereabouts)
1/4 cup white wine (or more stock is fine) (60 mL)
3 cups stock (vegetable or chicken) (750 mL)
1 tablespoon lemon juice
1/4 cup parmesan (optional) (about 4 tablespoons)
salt and pepper to season

2 courgettes
1 bell pepper
1 punnet cherry tomatoes
juice and zest of one lemon
3 cloves garlic
1 tablespoon oil

2 eggs, lightly beaten

First, make the risotto in advance - a few hours or a day.

Heat the stock in a large saucepan and keep in simmering. In another large saucepan, heat the oil and add the onion and garlic. Cook for a few minutes, then add the rice. Cook, stirring, for 2 minutes

Add the liquid slowly, a half cup at a time. Stir all the while and only add more after the liquid is mostly absorbed. It will take about 20 minutes. Keep the heat at a medium setting and keep stirring. When all the liquid has been added, including the lemon, add the cheese and season, then move from the heat, cover the pot and let cool.

When the rice is cook, prepare the vegetables.

Slice the courgette and the bell peppers into thin strips. Slice the garlic into thin slivers too, and cut the cherry tomatoes in quarters. Toss all together with lemon juice, zest and oil. Place on a tray and grill in the oven, at about 200 degrees celsius, until it is nicely cooked.

Prepare a pie dish by greasing it really well. Combine the risotto with the eggs, then press it into your pie dish so that it is like a crust, over the base and up the sides, making sure you have enough rice left to cover the top.

Fill the rice-crust with the grilled vegetable filling and then spoon the rest of the rice over the top. Press it down well.

Bake at 180 degrees celsius for 30-45 minutes. It should be crisp and golden on the top. Remove from the oven and let it sit for at least 5 minutes. Use a knife to make sure the sides are not sticking to the dish, then turn the dish upside down over a plate or tray and carefully remove.