Greek Risotto with Roasted Tomatoes & Olives

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 45 minutes

配料

2 cups cherry or grape tomatoes

½ cup mixed pitted olives (I used a Greek mix)

1 tablespoon olive oil

½ teaspoon ground pepper

2 teaspoons honey

½ teaspoon dried oregano

Salt, to taste (I add it at the end because the olives are already so salty)

1 tablespoon olive oil

1 tablespoon unsalted butter

1 onion, finely diced

4 garlic cloves, finely minced

1 teaspoon dried oregano

1 cup Arborio rice

1 cup dry white wine

4 cups low-sodium vegetable or chicken broth, warmed

½ cup grated parmesan or pecorino cheese

½ cup crumbled feta cheese

¼ cup fresh dill, lightly chopped

¼ cup fresh parsley, lightly chopped

Salt and pepper, to taste

步骤

For the Roasted Tomatoes & Olives:

I like to do this part as the risotto is cooking. Preheat the oven to 425°F.

Place the tomatoes and olives in a small baking dish and add the other ingredients. Stir to combine.

Roast for 15-20 minutes, shaking the pan once or twice, or until the tomatoes are beginning to burst.

Season, to taste, with salt. You may not need a lot (or any at all) depending on how salty your olives are.

Set aside until you are ready to serve.

For the Risotto:

Melt the olive oil and butter together in a large pot or skillet.

Add the onions and garlic and sauté over medium heat until soft and fragrant, about 5 minutes.

Increase the heat slightly and add the rice. Toast the rice for a couple minutes and then add the wine.

Cook, stirring frequently, until the wine is mostly evaporated.

Reduce the heat to low and slowly add the warmed broth, a half cup at a time, stirring well after each addition. After each batch of broth is added, allow the risotto to simmer for about 5 minutes, stirring frequently, before adding more broth. It’s a gradual process. You want to give the rice enough time to fully absorb the broth while releasing its starch. This lends to a creamy, tender texture. This process will take roughly 20-25 minutes. Don’t rush it! Once all the broth has been added, the rice should be cooked through and creamy.

Add the cheeses and herbs and stir to combine.

To serve, place the risotto in bowls and top each serving with some of the roasted tomatoes and olives. Garnish with additional grated cheese and herbs, if preferred, and serve warm.