Pizza rice recipe

Trust me, rice can feel like pizza. I am completely about this dish – it has it all. Great flavour, chewy textures and a one-pot situation so proud it’s basically gloating. There’s pretty much nothing better.

INGREDIENTS

• ½ red onion, thinly sliced
• 3 garlic cloves, thinly sliced
• ⅓ cup (80ml) extra virgin olive oil, plus extra for drizzling
• 4 button mushrooms, thinly sliced
• 2 tsp dried oregano
• ½ cup (80g) pitted black Spanish olives, thinly sliced
• 1-2 roasted marinated red capsicums, thinly sliced
• 2 marinated long-stem artichokes (or 4 short-stem), halved
• 1 tsp fine salt
• ¼ cup (60g) salted butter
• 2 cups (440g) arborio rice
• 200g tomato passata
• 1 punnet cherry tomatoes or 2 small trusses of baby truss tomatoes
• fine salt, to season
• ¾ cup (105g) sliced mozzarella
• 1 burrata, torn
• ½ cup (50g) finely grated parmesan, for sprinkling
• 50g rocket
• small handful of basil leaves

OPTIONAL INGREDIENTS

• chilli flakes

METHOD

1. Preheat the oven to 180C fan-forced (200C conventional).
2. In a large ovenproof frypan, saute the onion and garlic in the olive oil over medium-high heat for 2 minutes, until starting to soft­en. Add the mushrooms, oregano, olives, capsicum, artichoke and 1 teaspoon of salt and fry for a further 1 minute. Add the butter and arborio rice, reduce the heat to medium and stir well to coat the rice in the butter and pan flavours.
3. Add the passata and about 600ml of water. Top with cherry tomatoes (or baby truss). Drizzle with 1 tablespoon olive oil and sprinkle with salt to season.
4. Place the pan in the oven. Aft­er 25 minutes, remove the pan from the oven and top with sliced mozzarella and a drizzle of olive oil. Return the pan to the oven to cook for a further 10 minutes, until the cheese is melted and bubbling. Top with torn burrata, parmesan, rocket and basil when serving.

Serves 4

This is an edited extract from Every Night of the Week Veg by Lucy Tweed, published by Murdoch Books, RRP $39.99. Buy now