Baked Greek-Style Risotto Recipe

Name: Baked Greek-Style Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups reduced sodium vegetable stock; 1 tbsp olive oil; 3 tbsp butter, chopped; 1 medium red onion, thinly sliced; 2 cloves garlic, chopped; 1 cup Arborio rice; 1 tsp dried oregano leaves; 1/2 cup pitted mixed Kalamata and green olives, halved; 1/2 cup drained sun-dried tomatoes, halved; 1 cup jarred roasted red peppers, drained and cut into thick strips; 3/4 cup grated mozzarella cheese; 4 oz baby spinach leaves

Servings: persons

6 cups reduced sodium vegetable stock
1 tbsp olive oil
3 tbsp butter, chopped
1 medium red onion, thinly sliced
2 cloves garlic, chopped
1 cup Arborio rice
1 tsp dried oregano leaves
1/2 cup pitted mixed Kalamata and green olives, halved
1/2 cup drained sun-dried tomatoes, halved
1 cup jarred roasted red peppers, drained and cut into thick strips
3/4 cup grated mozzarella cheese
4 oz baby spinach leaves

1
Place stock in a medium saucepan on high heat. Bring to a boil. Reduce heat to low and simmer until ready to use. Heat oil and butter in a medium saucepan on medium heat until foaming. Add onion and garlic; cook and stir for 5 mins or until soft. Add rice and oregano; cook and stir for 1 min. Reduce heat to low.
2
Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 20 mins; mixture will be wet).
3
Preheat the oven to 400u00b0F. Stir olives, tomatoes and peppers into risotto. Spoon into a 2-quart baking dish.
4
Bake, covered, for 15 mins. Remove from oven; stir in mozzarella cheese and spinach. Bake, uncovered, for 5 mins or until rice is tender but firm and golden brown and bubbly.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups reduced sodium vegetable stock, 1 tbsp olive oil, 3 tbsp butter, chopped, 1 medium red onion, thinly sliced, and more.

Yes, Baked Greek-Style Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Greek-Style Risotto

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