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
Zhoug:
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