Mediterranean Risotto

  • Prep 10 min
  • Total 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
65
Total Fat
7g
Saturated Fat
4g
Cholesterol
15mg
Sodium
1100mg
Total Carbohydrate
48g
Dietary Fiber
2g
Protein
8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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