Tonight’s recipe

Tomato risotto with marinated feta and green sauce

Serves 4 Ingredients For the marinated feta

200g block of feta

1 tbsp extra virgin olive oil

1 tbsp fennel seeds

1 tsp coriander seeds

1 tsp chilli flakes

For the green sauce

1 small bunch parsley

2 tbsp sage

4 anchovy fillets

½ lemon, juiced

1 tbsp white wine vinegar

2 garlic cloves, peeled

8 tbsp extra virgin olive oil

For the risotto

Olive oil, for frying

1 ½ tbsp butter

1 onion, finely diced

2 garlic cloves, finely diced

½ tsp chilli flakes

300g risotto rice

1 glass red wine 1x400g tin plum tomatoes

750ml hot chicken stock (the best you can get)

1 tbsp sherry vinegar

Method

Start with the feta. Place in a shallow dish, pour over the olive oil and spices. Leave to marinate while you cook.

Then make the green sauce. Blitz all the ingredients, along with plenty of black pepper, in a food processor. Taste and add a little more salt if you think it needs it.

Now for the risotto. In a large pan, warm half the butter and a splash of olive oil over a lowmedium heat. Add the onion and a pinch of salt. Cook for five minutes, then add the garlic and fry for another two minutes.

Turn up the heat and pour in the chilli and rice. Stir and cook until the grains have become translucent. Pour in the wine and let it bubble up, stirring slowly.

Add the tomatoes and stir until most of the liquid has been absorbed, breaking up whole tomatoes with your wooden spoon. Then begin adding the stock a ladle at a time, stirring until all the liquid has been absorbed. It’s ready when the rice is tender and creamy.

Remove from the heat, add the remaining butter, sherry vinegar and a little salt and black pepper.

To serve, scatter crumbled feta and dollop green sauce over bowls of steaming risotto.