Step 1

Melt butter in a saucepan over low heat.

Step 2

Add onion, carrot and zucchini and cook, stirring, for 8 minutes or until softened.

Step 3

Add rice and stir to coat grains, then add stock and tomatoes. Bring to boil, then return heat to low. Cover and cook for 15 minutes until nearly all liquid is absorbed. Stir in cheese and stand for 5 minutes. Serve in bowls, topped with extra cheese.