Serves six

Ingredients
325g Arborio rice
5 tbs extra virgin oil
350g courgettes
2 small onions
2 garlic gloves
3 eggs beaten
150g vegetarian or
cheddar cheese, grated
4 tbsp cream
2 tbs chopped rosemary
¼tsp freshly grated nutmeg

Method

Cook the rice in boil­ing water for eight minutes and drain.

Heat two tablespoons of the oil in a frying pan and cook the courgettes and onion for five minutes.

Mix the garlic and the remaining oil in a bowl with the rice, and let it cool.

Mix with the rest of the ingredients, level the surface and bake in a hot oven (180°C) for 25 to 30 minutes.

Serve with basil and tomato sauce.

Emanuel Aquilina is the Executive Chef at Coastline Hotel, Salina Bay.

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