Baked Creamy Feta Risoni

BlueWren

ROASTED TOMATO

500 g cherry tomatoes'

2 red onion, finely sliced

2 garlic cloves*, finely minced

1 tsp dried oregano

½ tsp cooking salt*

¼ tsp black pepper

3 tbsp extra-virgin olive oil

CREAMY RISONI

2½ cups (500 g) risoni

1lt low-salt vegetable or chicken stock*, hot®

2 cup (500 ml) boiling water®

Chorizo (optional)

½ tsp cooking salt*

200 g Danish feta*, crumbled

2 lightly packed cups (20 g) basil leaves, finely sliced

Preheat the oven to 200°C (180°C fan-forced).

Roasted tomato - Toss the ingredients in a 33 x 22 cm baking dish, then roast for 25 minutes.

Risoni - Add the risoni, stock, water and salt to the baking dish. Stir, then shake the pan to spread the risoni out evenly.

Bake - Cover with foil, then return to the oven for 45 minutes or until the risoni is tender.

Finish - Remove from the oven. It will seem like there's too much liquid, but have faith!

Stir briefly to loosen the risoni. Add three-quarters of the feta, then stir until it is partially melted - some can remain as smeary lumps. It should be quite creamy like risotto. If It's too thick, add a splash of hot water.

Serve - Stir through basil leaves, crumble the reserved feta on top, then serve immediately

This is two standard Australian punnets. Alternatives: standard tomatoes cut into chunks, zucchini slices, small broccoli florets.

2. Or other dried herbs of choice (thyme is lovely too).

3. If you start with cold liquids, the risoni won't cook through evenly. I use a saucepan over high heat to heat the stock and water.

4. This is the creamy type of feta. Firm Greek feta won't melt into the sauce but will still make a great-tasting dish! Goat's cheese can also be used. But don't talk to me about low-fat cheese!

LEFTOVERS Fridge 3 days. Not suitable for freezing.

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