Oven Steamed Tomato Risotto

• 1 tsp olive oil
• 1 None Spanish onion, finely chopped
• 2 cloves garlic, minced
• 10.5 oz Arborio rice
• 1/2 tsp chili flakes
• 1/2 cup dry white wine
• 2 cups chicken stock
• 1 (13.5 oz) can crushed tomatoes
• 1 None large red pepper, thickly sliced
• 2 None medium zucchini, halved lengthwise, cut into 1 inch pieces
• 2 None baby eggplants, halved lengthwise, cut into 1 inch pieces
• 2 tbsp fresh flat-leaf parsley leaves, coarsely chopped

1. Preheat oven to 400u0b0F.
2. Heat oil in a Dutch oven over medium heat. Cook onion and garlic, stirring, until soft. Stir in rice and chili flakes. Add wine and cook, stirring, until liquid has almost evaporated. Add stock and tomatoes. Bring to a boil then arrange red pepper, zucchini and eggplant over top. Cover tightly with foil and transfer to oven to cook for 20 mins. Remove from oven and stir well. Cover and let stand for 10 mins. Serve sprinkled with parsley.

olive oil, spanish onion, garlic, rice, chili flakes, white wine, chicken stock, tomatoes, red pepper, zucchini, baby eggplants, parsley

Taken from recipes-plus.com/api/v2.0/recipes/32234 (may not work)