Mediterranean Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup rice (risotto rice)
- 2 tomato (s)
- 15 olives, green, stuffed with peppers
- 2 onions)
- 2 cloves garlic)
- 2 cup (s) vegetable stock, piping hot
- some stalks basil, fresh
- some stalks parsley, fresh
- olive oil
- Paprika powder
- butter
- Vegetable broth, grained
Print Recipe
Pin Recipe Instructions
- Quarter and core the tomatoes and cut into very fine cubes. Chop the basil and parsley, cut the olives into slices. Peel and finely chop the onions and garlic.
- Heat enough olive oil in a saucepan and fry the onions and garlic in it. When they have turned color, add the rice and stir-fry on a medium heat until it is translucent. Gradually add the hot broth to the rice. Whenever the liquid is soaked up, pour in the broth again and stir.
- Add diced tomatoes and olives 5 minutes before the end of the cooking time. When the risotto is creamy, season with paprika powder and grained vegetable stock and fold in the fresh herbs. Finally mix with a small piece of butter and serve.
- This finely seasoned risotto is enough as a starter for 4 people and as a main course for at least 2.
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