Baked Feta and Tomato Orzo-Style Rice
Ingredients
- 200 g feta cheese
- 500 g cherry tomatoes
- 300 g risotto rice
- 700 ml gluten-free vegetable stock
- 4 garlic cloves
- 3 tbsp olive oil
- 1 tsp dried oregano
- 80 g baby spinach
Nutrition (per serving)
- Calories
- 526 kcal
- Protein
- 14.4 g
- Carbohydrate
- 66.5 g
- of which sugars
- 6.1 g
- Fat
- 21.8 g
- of which saturates
- 9 g
- Fibre
- 3.1 g
- Salt
- 2.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Place the cherry tomatoes and whole garlic cloves in a large baking dish. Drizzle with olive oil and season.
- 2
Place the block of feta in the centre of the tomatoes. Sprinkle with oregano and drizzle with a little extra oil.
- 3
Bake for 20 minutes until the tomatoes burst and the feta is golden on top.
- 4
Remove from the oven and mash everything together with a fork. Stir in the risotto rice and hot stock.
- 5
Return to the oven, cover with foil, and bake for a further 20 minutes until the rice is cooked and has absorbed most of the liquid.
- 6
Stir through the baby spinach, check seasoning, and serve straight from the dish.
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