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.