Tomato, Olive, and Mozzarella Rice

I used arborio rice instead of paella rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees.

Step 2

Heat oil in a large heavy-bottom ovenproof casserole pan over med-low heat and cook onions, covered, for 5 minutes until soft but not coloured, occasionally stirring to prevent sticking. Add garlic and then the rice. Stir to coat the grains in oil, then pour the white wine. Allow to bubble away for 3 minutes until reduced, and there is no smell of alcohol.

Step 3

Add tomato paste, chopped tomatoes, and stock, then boil, stirring occasionally. Stir in oregano, paprika, and half the olives, then season with salt and pepper. Cover the pan and bake for 20 minutes until the rice is tender.

Step 4

Remove from oven, add extra stock if the rice looks dry, then scatter the mozzarella over the top. Drizzle with extra EVOO and bake for 10 minutes, uncovered, until the mozzarella has melted and is turning golden. Remove from oven, cover, and leave to stand for 10 minutes. Serve topped with arugula, olives, a drizzle of oil, and lemon juice.