Baked ristto

This is a lighter' summery twist on a traditional risotto inspired by Bill Granger.
Start as you would a traditional risotto. Fry chopped onions and garlic until soft, add 200g risotto rice and stir. Now instead of adding wine followed by ladle after ladle of stock as you would a traditional risotto, simply add 400mls of water and a can of chopped tomatoes. Bring to the boil and add chopped courgettes, a drained tin of tuna and season. Bake for half an hour at 200c, then stir in a handful of grated cheese and serve.