Summer vegetable risotto

Method

1. Put the risotto rice and hot vegetable stock into a greased baking dish. Cover with foil or a lid and bake in a preheated oven at 180°C/fan160°C/gas 4 for 25 minutes.
2. Stir in the Parmesan, a knob of butter and the summer vegetables. Re-cover with foil and stand for 5 minutes.
3. Stir in snipped fresh chives. To serve, sprinkle with Parmesan and season.