Zhoug Risotto

with fresh thyme and za'atar
30 min 2-4 servings

1 litre chicken stock, made with ½ stock cube

1 ½ Lurpak Mini Blocks (75g butter)

1 small onion, finely chopped

sea salt

2 cloves of garlic, chopped

200g Arborio rice

50g grated parmesan, plus more for serving

2 tablespoons Zhoug (recipe below), or to taste

black pepper

½ red onion, cut into 4 wedges

2 stems cherry tomatoes

1 tablespoon olive oil

fresh thyme and za'atar, for serving



5 jalapeños, deseeded

4 cloves garlic

1 bunch flat leaf parsley, roughly chopped

1 bunch fresh coriander, roughly chopped

1 tsp cumin

½ tsp ground coriander

¼ tsp cayenne

a good pinch of salt

¼ cup olive oil

Zhoug Risotto


Bring the chicken stock to a low simmer and allow it to stay simmering while you prepare the other ingredients.

Brush the onions and cherry tomatoes with olive oil and put into a hot griddle pan for 2 mins each side or until the veg has softened and taken on some colour. Set aside while you make the risotto.

Melt the butter in a heavy frying pan over medium heat and add the onion and garlic with a pinch of salt. Cook until soft, about 5 minutes.

Stir in the rice and cook for a few minutes until it is slightly toasted.  Add one cup of stock and cook, stirring, until it is absorbed into the rice. Repeat this process with the remaining 3 cups of stock. 

Stir in the parmesan cheese and Zhoug. Taste and add more Zhoug, if desired, as well as salt and pepper.

Spoon into bowls, and top with chargrill tomatoes and onions. Sprinkle over fresh herbs, za'atar, and more cheese if desired. 


Put all of the ingredients in a food processor and blend until it has the consistency of pesto.

Store leftovers in the fridge for a few days, or freeze.

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