Mediterranean Risotto Recipe

Name: Mediterranean Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the risotto; 1 1/2 cups arborio rice; 3 tablespoons olive oil - divided 2+1; 2 tablespoons unsalted butter; 1/2 cup white onion; 2 teaspoons garlic - minced; 5-6 cups Vegetable stock; 1 cup dry white wine; 1 cup parmesan cheese - grated; Mediterranean mixture; 2 medium zucchini - chopped into 2 inch strips; 2 cups small tomatoes - teardrop, sungolds, sweet 100's or cherry; 1 cup Kalamata olives - pitted; 2 tablespoons fresh basil - chopped; 1 tablespoon fresh rosemary - finely chopped; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper

Servings: persons

for the risotto
1 1/2 cups arborio rice
3 tablespoons olive oil - divided 2+1
2 tablespoons unsalted butter
1/2 cup white onion
2 teaspoons garlic - minced
5-6 cups Vegetable stock
1 cup dry white wine
1 cup parmesan cheese - grated
Mediterranean mixture
2 medium zucchini - chopped into 2 inch strips
2 cups small tomatoes - teardrop, sungolds, sweet 100's or cherry
1 cup Kalamata olives - pitted
2 tablespoons fresh basil - chopped
1 tablespoon fresh rosemary - finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

1
Place a large heavy duty pan, over medium heat, saute onion in 2 Tablespoons olive oil (set aside other 1 Tablespoon) and butter for 3 minutes. Add rice and garlic, stirring for about 1-2 minutes until risotto starts to sound like beach glass. Stir in white wine and let reduce while continuing to stir. Stir in 1 cup of broth; continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup until risotto is ala dente -- or cook a bit longer if desired. Remove risotto from heat and stir in parmesan cheese. Set aside.
2
In a large saute pan add remaining olive oil and place over medium high heat. Next add in zucchini and tomatoes, give a gentle stir then let sit for 2-3 minutes. Let sides of the zucchini begin to get slightly golden and the tomatoes begin to split open a bit. Stir a couple of times and let sit for another 1-2 minutes. Next add in the olives, rosemary, salt and pepper and continue to cook for another 2-3 minutes. Until zucchini and tomatoes are tender and golden. Remove from heat stir in fresh basil. Top mixture onto risotto and serve.

566

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 17 ingredients. The key ingredients include: for the risotto, 1 1/2 cups arborio rice, 3 tablespoons olive oil - divided 2+1, 2 tablespoons unsalted butter, and more.

Yes, Mediterranean Risotto falls under the Vegetarian 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.

Mediterranean Risotto

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