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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Ayaaz Khan
[email protected]I highly recommend this risotto. It's easy to make, delicious, and affordable. It's the perfect meal for any occasion.
Patience Yakubu
[email protected]This risotto is a great value. It's made with simple, affordable ingredients, but it tastes like a million bucks.
Joseph K
[email protected]I made this risotto in a large batch, and it reheated well. It's a great meal to make ahead of time for busy weeknights.
Sm Mymona
[email protected]This risotto is a great way to get your kids to eat vegetables. The tomatoes and spinach are hidden in the sauce, so they won't even notice they're eating them.
Ben Sasu
[email protected]I made this risotto for my family, and they loved it. Even my picky kids ate it all up.
Sam Michelle
[email protected]This risotto is so creamy and flavorful. It's the perfect comfort food for a cold night.
Dorcas Opeyemi
[email protected]I love the combination of flavors in this risotto. The tomato and oregano are a classic combination, and the feta adds a bit of tanginess.
Scarlette Clark
[email protected]This risotto is a great way to impress your guests. It looks and tastes like it came from a restaurant.
Kelvin Soli
[email protected]I added some cooked chicken to this risotto, and it was a great way to add some extra protein. This is a great meal for a weeknight dinner.
midget guenther
[email protected]This risotto is a great way to use up leftover tomatoes. I had a few tomatoes that were starting to go bad, and this was a great way to use them up.
Okafor Chinecherem
[email protected]I made this risotto in a slow cooker, and it turned out perfectly. It was so easy to make, and I didn't have to babysit it on the stove.
Baba Ola
[email protected]I used vegetable broth instead of chicken broth, and it was still very flavorful. This is a great vegetarian option.
Connor Morgan
[email protected]I added some chopped spinach to this risotto, and it was a great addition. The spinach added a pop of color and a bit of extra nutrition.
Damira Bernard
[email protected]This was my first time making risotto, and it turned out great! The instructions were easy to follow, and the dish was ready in about 30 minutes.
Saleem Bobi
[email protected]I made this risotto for a dinner party last night, and it was a huge hit! Everyone loved the creamy texture and the flavorful sauce.
Tenneh Kamara
[email protected]This risotto was absolutely delicious! The flavors of the tomato, oregano, and feta were perfectly balanced, and the rice was cooked to perfection. I will definitely be making this again.