Baked tomato and courgette risotto

This recipe comes from a cookbook I don't use that often but browse through regularly, Bill Grangers 'Bills food'.  His philosophy on cooking is "eating with friends and family should be a pleasure and that food for all occasions can be prepared simply, without stress, ensuring the cook enjoys the occasion as much as the guests do." I like and believe that philosophy. I was tired and hungry last night after attending an after school event, but found this meal easy to prepare and very satisfying.

Ingredients
2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 teaspoon sea salt
180 g (1 cup) arborio rice
375 ml (1½ cups) chicken stock or water
400 g (14 oz) can chopped Roma (plum) tomatoes
3 courgettes, finely sliced
60 g freshly grated Parmesan
Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
Shavings of Parmesan, for serving (optional)

Method
Preheat the oven to 200°C . Heat a 3 litre (12 cup) capacity ovenproof dish (with a lid) over a medium heat. Add the olive oil, onion and sea salt and stir for 5 minutes, or until the onion is soft and translucent. Add the rice to the dish and stir for another minute.

Add the stock or water and the chopped tomatoes and bring to simmering point. Stir in the courgette and sprinkle with Parmesan and black pepper. Cover the dish and bake the risotto for 30 minutes, or until the rice is cooked. Scatter parsley over the top, sprinkle with Parmesan shavings if desired, and serve in the dish.