RecipeTinEats - Baked Creamy Feta Risoni

This was another recipe from RecipeTin Eats that I made in early November.  I liked this recipe because it used whole amounts of things (a box of risoni, two punnets of cherry tomatoes, a carton of stock etc).  It was also pretty quick - only about twelve minutes to get to the first stage, then really just baking and adding a few things later.

Just ignore that spinach - it's meant for the next recipe, whoops.  

RecipeTin Eats - Feta risoni

So two punnets of cherry tomatoes, half a red onion (I'd just use the whole thing next time), garlic, oregano, salt, pepper, olive oil.

RecipeTin Eats - Feta risoni

Mix it all up

RecipeTin Eats - Feta risoni

Roast for 25 minutes

RecipeTin Eats - Feta risoni

Then add a pack of rosini, a cup of hot water and a litre of hot stock, and more salt (seriously, why? there's enough salt in the stock and the upcoming cheese).

RecipeTin Eats - Feta risoni

Then you're meant cover with foil and roast for another 20 minutes, but I'm not sure I'd bother doing that next time.

Once out of the oven mix in three quarters of a chopped 200g block of Danish feta cheese (she says it's creamier and melts better than Greek feta, but next time I'd still try it with a tub of pre-crumbled feta cause I'm lazy).

RecipeTin Eats - Feta risoni

All mixed.  At this point I'd probably put it back in the oven for like five minutes for the cheese to melt a bit more, but not this time.

RecipeTin Eats - Feta risoni

Then mix in some basil and top with the remaining cheese.

RecipeTin Eats - Feta risoni

RecipeTin Eats - Feta risoni

The verdict?  It was good.  Definitely creamy.  Didn't need the extra salt.  We can't remember if this was the one that didn't do so well reheated.

Is the juice worth the squeeze?
Me: well it was definitely easy.  I'd try this again with a couple of modifications before passing judgement.
Stu: sure