TOMATO, OREGANO, AND FETA RISOTTO
Provided by Elaine Louie
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large, deep skillet over medium-low heat, heat olive oil until shimmering. Add onion and a little salt and stir until soft, about 6 minutes. Add garlic and stir until tender, 1 to 2 minutes. Place broth in a small saucepan and bring to a simmer.
- Raise heat to medium, and add rice to skillet. Stir until well-coated with olive oil and starting to soften slightly, 2-3 minutes. Add 1 cup of the simmering broth. Keep stirring gently until the rice absorbs all the broth. Add ouzo and stir until absorbed.
- Add grated tomato and stir gently until the mixture is dense. Add remaining broth, 1 cup at a time, stirring until each addition is absorbed, until the rice is creamy but al dente, 25 to 30 minutes.
- Add feta and stir until melted and risotto is creamy and thick. Stir in oregano and lemon zest, and season to taste with salt and pepper. Remove from heat and serve immediately.
- Note: To grate a tomato, halve crosswise and grate the cut side with a coarse grater over a strainer set over a bowl. Grate as close to the skin as possible, but discard the skin.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 1062 milligrams, Sugar 4 grams
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bronwyn constant
[email protected]This risotto was a hit with my family. Even my picky kids loved it. It's a great recipe for a weeknight meal.
Dhanraj Oli
[email protected]I was surprised at how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the risotto turned out great.
jimmie mahan
[email protected]This recipe was absolutely delicious! The combination of tomatoes, oregano, and feta was perfect, and the risotto was cooked to perfection. I will definitely be making this again.