fresh basil leaves and vegetarian parmesan-style cheese
Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan, then add the zucchini/courgettes and fry for 3-4 mins until browned. Sprinkle with paprika, drain, then transfer to a shallow ovenproof baking dish.
Add the remaining oil to the frying pan and add chopped tomatoes, chilli, sugar and seasoning, then cook for a further 2 mins.
Spoon sauce over the zucchini/courgettes, then put in the oven on a low shelf.
Put the risotto rice into a casserole dish with the boiling water, then season.
Cover and cook in the oven, above the zucchini/courgettes, for 20 mins until the rice and zucchini/courgettes are tender.
Add the garlic oil and chives, then fluff up the rice with a fork, then spoon onto warmed serving plates.
Top with the zucchini/courgette mixture and garnish with fresh basil leaves and cheese.