Cooked - Baked Creamy Feta Risoni

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Baked Creamy Feta Risoni

5.0

500g cherry tomatoes

½ 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

500g risoni

1 litre low-salt vegetable or chicken stock, hot

1 cup boiling water

½ tsp cooking salt

200g Danish feta, crumbled

2 lightly packed cups basil leaves, finely sliced

Preheat the oven to 200C or 180C fan forced.
Toss the ingredients in a 33 x 22cm baking dish, then roast for 25 minutes.
Add the risoni, stock, water and salt to the baking dish. Stir, then shake the pan to spread the risoni out evenly.
Cover with foil, then return to the oven for 20 minutes or until the risoni is tender.
Remove from the oven. It will seem like there is 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.
Stir through basil leaves, crumble the reserved feta on top, then serve immediately!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 30 weeks ago

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