Baked zucchini risotto

Ingredients

• 1 1/2 tbsp olive oil
• 1/2 onion, finely chopped
• 1 stem celery, finely chopped
• 1 small leek, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp sea salt
• 1 cup (180g) arborio rice
• 1 1/2 cups (375 ml) chicken or veggie stock
• 3 big ripe tomatoes, roughly chopped or 400g diced tinned tomatoes
• 2 small zucchini, diced or ‘half mooned’
• 1 small tin of sardines or tuna (optional)
• lots of Parmesan cheese
• Continentalparsley