1 cup Arborio rice
knob of butter
2 tablespoons olive oil
1 large onion, finely chopped
1 fennel bulb, finely chopped
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary or thyme
2 medium zucchini, diced
6 large silverbeet leaves, shredded
¼ cup thinly sliced sundried tomatoes
4 eggs, lightly beaten
finely grated zest 1 lemon
½ cup grated Parmesan plus extra for topping
150 grams feta cheese, crumbled
sea salt and freshly ground pepper
20 cm round spring form cake tin, well greased
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.
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.