Prep Time:
Yield:
Category:Description
A delicious risotto cooked in the oven for ease and flavoured with feta, chorizo and fresh spinach. Perfect for a fuss free family meal.
Ingredients
- 1/2 tbsp oil
- 350g cherry tomatoes
- 80g chorizo, chopped
- 2 garlic cloves, crushed
- 200g feta
- 1/2 tsp Italian seasoning
- 300g risotto rice
- 1 litre hot vegetable stock
- 100g fresh spinach
Instructions
- Preheat the oven to 200c fan.
- Add the oil, cherry tomatoes, chorizo and garlic to a large oven dish and mix.
- Create some space in the centre and add the whole block of feta.
- Sprinkle a little Italian seasoning on top and bake in the oven for 15 minutes.
- Add the risotto rice and vegetable stock, stir well and cook for another 30 minutes until the rice is soft and the liquid has absorbed.
- Remove from the oven and stir through the fresh spinach. The heat from the risotto will wilt it.
- Serve immediately.
Notes
This recipe is best eaten immediately although it will keep in an airtight container in the fridge for up to 2 days and can also be frozen.