Beef & Veggie Baked Risotto

• When you need quick dinner, this one is a winner! I love a recipe that not only comes together fast, but has minimal ingredients, which also means it's easy on my budget.

Ingredients: *Note: You'll need a cast iron pan or an oven safe pan for this recipe.

• 1lb. gr. beef
• 1 cup arborio rice
• 1-2 zucchinis, chopped
• 1/2 large onion, chopped
• 2 large carrots, chopped
• 2 garlic cloves, minced
• 2-4 cups beef or veggie stock
• 2-3 fresh mozzarella balls
• 1 Tbsp dried thyme 

Directions:

Preheat oven to 350 degrees. Brown beef and set aside. Saute onions and carrots for 2 minutes, add zucchini and garlic and saute for another 2 minutes. Add rice and saute for an additional 1-2 minutes (you're just getting it a little toasty, you don't want to burn it). Add 3 cups of stock and thyme, stir well and place in oven. Cover and bake for 30-40 minutes or until rice is al dente. Remove from oven and add additional 1 cup of stock stirring until rice is thick and creamy. Break up fresh mozzarella balls into 1-2 in pieces and place on top of dish, turn oven to broil and broil until mozzarella is slightly brown on top and melted.