Kalette Fetta and Olive Risoni
Recipe by: Jordan Theodoros
Serves 8-10
- 300g risoni
- 320g Kalettes, reserve 8-10 and slice the rest
- 1.5l chicken or vegetable Stock
- 1 brown onion sliced
- ½ leek sliced
- 3 garlic cloves, crushed
- 1 large red capsicum, sliced
- 2 stalks celery, chopped
- 50g tomato paste
- 400g chopped tomatoes
- 1 tsp chilli flakes
- 1 tspn ground allspice
- 4 bay leaves
- 1 tblspn ground cumin
- 1 tblspn dried oregano
- 1 lemon zest and juice
- Salt and pepper to taste
- 120g kalamata olives
- 100g Feta
- 75ml Olive oil
To Garnish the Risoni
- 4 stalks parsley, leaves picked
- ¼ red onion sliced
- 2 kalettes leaves separated
- ½ lemon, finely sliced
In a large frypan , heat the olive oil and add the onion, leek, celery and garlic and saute until tender. Add the capsicum, tomato paste, spices , lemon zest, olives and risoni. Stir to combine. Add the tomatoes and season with salt and pepper. Add the stock and lemon juice, cover and gently simmer for about 20 minutes until the risoni is cooked. Add more stock if needed. Turn off the heat and allow to rest for 5-10minutes. In a bowl combine the kalette leaves, parsley, red onion and sliced lemon and drizzle with a little olive oil. Sprinkle fetta over the risoni and top with kalette parsley mix. Serve hot
