Step 1
Heat oil in a large saucepan over low heat, add onion and garlic and cook for 1 minute or until tender. Add rice and stir continuously for 1-2 minutes.
Step 2
Gradually add boiling stock, one cup at a time, stirring continuously until each 3 cups are fully absorbed.
Step 3
With the last cup of stock, add zucchini and diced tomatoes, cover and simmer for 10-12 minutes, stirring regularly.
Step 4
Stir in Edgell Four Bean Mix and parsley. Season to taste and serve garnished with parmesan cheese.
Tip
For a tasty alternative, simply add 1 cup diced cooked chicken to the risotto during the last five minutes of cooking.