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 clove garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 80 g baby spinach

Method

1. 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. 2

   Place the block of feta in the centre of the tomatoes. Sprinkle with oregano and drizzle with a little extra oil.

3. 3

   Bake for 20 minutes until the tomatoes burst and the feta is golden on top.

4. 4

   Remove from the oven and mash everything together with a fork. Stir in the risotto rice and hot stock.

5. 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. 6

   Stir through the baby spinach, check seasoning, and serve straight from the dish.