Easy

Pizza rice

Name: Pizza rice recipe
Yield: 4
Ingredients: 1/2 red onion, thinly sliced; 3 garlic cloves, thinly sliced; 80ml olive oil; 4 button mushrooms, thinly sliced; 2 tsp dried oregano; 80g olive; 1-2 roasted marinated red capsicums, thinly sliced; 2 marinated long-stem artichokes (or 4 short-stem), halved; 60g butter; 440g rice; 200g tomato passata; 1 punnet cherry tomatoes or 2 trusses of baby truss tomatoes; 105g mozzarella; 1 burrata, torn; 50g parmesan; 50g rocket; Small handful of basil leaves

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by Lucy Tweed

Aug 08, 2023

"All the flavours of a vegetarian supreme, baked into crispy, chewy rice." Recipe from Lucy Tweed's 'Every Night Of The Week' cookbook.

1/2 red onion, thinly sliced
3 garlic cloves, thinly sliced
1/3 cup (80ml) extra virgin olive oil, plus extra for drizzling
4 button mushrooms, thinly sliced
2 tsp dried oregano
1/2 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
1/4 cup (60g) salted butter
2 cups (440g) arborio rice
200g tomato passata
1 punnet cherry tomatoes or 2 trusses of baby truss tomatoes
3/4 cup (105g) sliced mozzarella
1 burrata, torn
2/3 cup (50g) finely grated parmesan, for sprinkling
50g rocket
Small handful of basil leaves

Method

1.

Preheat oven to 200°C/180°C fan-forced. In a large ovenproof frypan, cook 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 tsp fine 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.
2.

Add the passata and about 600ml water. Top with cherry tomatoes (or baby truss). Drizzle with 1 tbs olive oil and sprinkle with fine salt to season. 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.

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