Check out this Mediterranean style risotto made ready in 35 minutes with veggies and rice – a cheesy delight!
cups vegetable or chicken broth
cloves garlic, finely chopped
cups uncooked Arborio or other short-grain white rice
cups broccoli flowerets
cup oil-packed sun-dried tomatoes, drained and chopped
cup crumbled feta cheese
teaspoon dried oregano leaves
can (2 1/4 ounces) sliced ripe olives, drained
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.
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.
Stir in remaining ingredients. Cook 1 minute.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.