A boldly spiced, deeply flavoured tomato rice cooked risotto-style until rich and saucy, finished with creamy feta, fresh basil and a fierce chilli heat. Simple, dramatic and utterly delicious.
Serves 2–4
Ingredients
- 300g Arborio rice
- 1 tin tomato pulp or tinned chopped tomatoes
- 1 onion, finely diced
- 4 garlic cloves, finely chopped
- 150g feta cheese, crumbled or broken into chunks
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 2–3 dried Thai chillies, left whole (to garnish and flavour)
- 1 tsp dried oregano
- water
- extra virgin olive oil
- fresh flat-leaf parsley, roughly chopped (to garnish)
- fresh basil leaves
- Salt and black pepper to taste
Method
- Soften the: Heat olive oil in a large wide pan over medium heat. Add onion and cook for 6–8 minutes until soft and golden. Add garlic and cook for a further 2 minutes.
- Toast the rice and spices: Add Arborio rice to the pan and stir well for 2 minutes until the grains are coated in the oil. Add smoked paprika, cayenne pepper and dried oregano. Stir for 1 minute until wonderfully fragrant.
- Add the tomatoes: Pour in tomato pulp and stir well. Add the dried Thai chillies whole. Cook for 3–4 minutes, stirring, until the tomato has reduced slightly into the rice.
- Cook the rice: Add water, season generously with salt and black pepper and bring to a gentle simmer. Cook uncovered for 18–20 minutes, stirring regularly, until the rice is tender and has absorbed the liquid into a rich, saucy consistency. Add a splash more water if needed, the finished dish should be loose and saucy, not dry.
- Add the feta and basil: Remove from the heat. Tear in fresh basil leaves and stir gently through the rice. Dot feta over the top, do not stir in, let it sit on the surface so it stays in creamy chunks.
- Finish and serve: Scatter over fresh parsley. Leave the whole dried chillies on top for presentation. Finish with a drizzle of good olive oil and a crack of black pepper
