Hesitate to call this meal a ‘risotto’ as there is none of the tedious stirring required to follow the traditional preparation. However, when I served it to my daughter her assessment was “Nice risotto”.
Roast a chopped, fat leek with 60g butter and a slug of olive oil for 20 minutes at 200C in a deep casserole dish. Stir in 300g risotto-style rice and 1 litre of hot liquid (125 ml white wine, make up the remainder with stock and water). Top with a zucchini that has been cut in half lengthwise and sliced crosswise into half moons, two bunches of asparagus sliced thinly on the diagonal, a cup of frozen baby peas and three generous handfuls of leafy greens (baby spinach or warrigal greens).
In a conventional oven: cover dish with foil and bake for 20 minutes at 180C, then stir and bake uncovered for another 10 minutes or until rice has absorbed all the liquid in the dish.
In a steam oven: bake for 20 minutes at 200C at 25% steam.
Fold 125g grated parmesan cheese through the rice and vegetables, stand for 5 mins before scooping into deep bowls.
cook in shorts 
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