Oven Vegetable Risotto

Delicious, easy, impressive, and colorful! I used the risotto method from this recipe but switched the ingredients.

Oven Vegetable Risotto

2 tablespoons butter

1 small onion, diced

1 cup arborio rice, uncooked

1/2 teaspoon salt

2 1/2 cups chicken broth (or 2 1/2 cups water mixed with 2 chicken bouillon cubes)

2 tablespoons olive oil, divided

1 zucchini, sliced

5-10 mushrooms, sliced

1 cup cherry tomatoes, quartered

8 oz fresh mozzarella, crumbled

Heat oven to 400 degrees. Put butter in a 9x13 casserole dish and place in oven for 5 minutes while oven is preheating. When butter is melted, remove dish from oven and place onions, uncooked rice, and salt in dish. Pour chicken broth on top and stir slightly. Cover tightly with aluminum foil and bake for 35 minutes. Meanwhile, saute sliced zucchini in 1 tablespoon olive oil. Combine sliced mushrooms and 1 tablespoon olive oil in a bowl, then spread over a rimmed baking pan and place in oven (on a different rack than the rice/broth/onion baking dish) for the last 15 minutes of cooking, until mushrooms are brown. Remove rice dish and mushroom pan from oven. Uncover baking dish and fluff rice. Stir in sauteed zucchini, crumbled cheese, cherry tomatoes, and browned mushrooms. Cover and return to oven for 5 minutes or until heated through. Serve hot.