Mediterranean Risotto

Mediterranean Risotto

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

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (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;
*Percent Daily Values are based on a 2,000 calorie diet.