Ingredients

The following ingredients have 4 Servings
  • 3 tbsp extra virgin olive oil
  • 200g risoni or orzo
  • 500ml vegetable stock
  • 400g tinned tomatoes (I recommend Mutti brand)
  • 2 tbsp tomato paste
  • 1 tbsp honey or maple syrup
  • sea salt and cracked black pepper
  • 150g feta, crumbled
  • 2 tbsp dill, chopped
  • 1 bunch silverbeet (leaves only)
  • 6 walnuts, toasted

Instruction

  • <p>1. Heat 1 tbsp olive oil in a frying pan and fry the uncooked risoni for 2 minutes, tossing well, until tanned. Add the stock, tomatoes, tomato paste, honey, sea salt and pepper and simmer, stirring, for 15 minutes or until the risoni is tender. Remove from heat.</p> <p>2. Add half the crumbled feta and dill, cover and leave for 5 minutes to soften the feta.</p> <p>3. Wash the silverbeet well and roughly chop leaves. Pile into a saucepan with remaining olive oil, cover and cook for 2 to 3 minutes over medium heat until the leaves start to wilt.</p> <p>4. Give the risoni and feta a stir and spoon onto plates or pasta bowls.</p> <p>5. Place the silverbeet on top, scatter with remaining crumbled feta, dill, walnuts and more cracked black pepper and serve.</p> <p>Serve Jill's <a href="https://www.goodfood.com.au/recipes/wineroasted-figs-with-sweet-tahini-yoghurt-20190305-h1c00t">wine-roasted figs with sweet tahini yoghurt</a> for dessert.</p>