Italian Rice, Vegetable and Feta Tart

Preheat the oven to 180˚C.

Add the rice to a saucepan of boiling salted water and simmer uncovered for 10 minutes. Drain well, tip into a bowl and stir through the knob of butter. Season and cool.

Heat the oil in a large sauté pan and cook the onion, fennel, garlic and rosemary with a good pinch of salt until the vegetables are tender. Increase the heat, add the zucchini and cook for 3-4 minutes.

Add the silverbeet to the pan along with the sundried tomatoes and cook for a few minutes until the silverbeet is tender. Season and cool.

Combine the eggs, lemon zest and Parmesan in a large bowl and season. Gently mix in the rice and vegetables and ¾ of the feta. Pour into the tin and sprinkle over the remaining feta, a good grating of Parmesan and a few small pieces of butter.

Bake for 20 minutes until golden and the centre is set. Cool for 15 minutes before then transfer to a serving plate.

Pantry note: Arborio rice: a fat, short-grain Italian rice that is high in starch, essential for a creamy risotto. Widely available from supermarkets and specialty food stores.