Tomato Baked Rice

A spin on Baked Rice and Greens:

Roast a chopped, fat leek and a diced bulb of fennel in 60g butter and a slug of olive oil for 20 minutes at 200C in a deep casserole dish. Stir in 300g risotto-style rice and 1 litre of hot liquid (125 ml white wine, a tin of tomato soup, two teaspoons of vegeta stock powder made up to a litre with hot water). Stir in a cup of frozen baby peas and a small bowl of picked-over warrigal greens.

In a conventional oven: cover dish with foil and bake for 20 minutes at 180C, then stir and bake uncovered for another 10 minutes or until rice has absorbed all the liquid in the dish.

In a steam oven: bake for 20 minutes at 200C at 25% steam.

Fold 125g grated parmesan cheese through the rice and vegetables, stand for 5 mins before scooping into deep bowls.

Top with a roasted tomato, meatballs (or arancini), extra grated parmesan and reserved fronds from the fennel bulb.