Mediterranean Risotto

Check out this Mediterranean style risotto made ready in 35 minutes with veggies and rice – a cheesy delight!

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Prep Time 10 min
Total Time 35 min
Servings 6

Ingredients

4 3/4: cups vegetable or chicken broth

4: cloves garlic, finely chopped

1 1/2: cups uncooked Arborio or other short-grain white rice

2: cups broccoli flowerets

1/2: cup oil-packed sun-dried tomatoes, drained and chopped

3/4: cup crumbled feta cheese

1: teaspoon dried oregano leaves

1: can (2 1/4 ounces) sliced ripe olives, drained

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Directions

1 Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
2 Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is almost tender and creamy.
3 Stir in remaining ingredients. Cook 1 minute.

EXPERT TIPS

Expert Tips

Broccoli is added at the last minute in this recipe to retain its color, flavor and nutrients. Its crisp-tender texture goes nicely with the creamy richness of the rice. If you don't have feta cheese on hand, sprinkle the risotto with shredded Parmesan cheese.

Got questions? Our experts have the answers. Ask Betty now.