Tasty Tuesday

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I've been wanting to share a great recipe that I have "created" recently, from merging a couple recipes together.  I've gotten some rave reviews, and it is now my favorite thing to cook - it makes me feel so "Next Food Network Star" (which is an accomplishment for me, since I seem to only cook things that little people like these days).

This risotto was originally use to stuff red peppers...yummy!  But is also great as a side dish.

Alli's Creamy Vegetable Risotto

Makes 3 cups of rice + veggies

1 cup arborio rice

3 cups chicken or vegetable stock

2 green onions sliced

2 diced plum tomatoes

2 cloves of garlic minced

Optional - 1 diced zuccini

2 tablespoons olive oil

1 tablespoon butter

1/4 to 1/2 cup feta cheese

1/4 teaspoon salt

Pepper to tast

1/4 teaspoon dried Italian seasoning (or dried Oregano)

In a pan on medium-low heat, add olive oil, butter, green onions, garlic, salt, pepper & italian seasoning.  Simmer 2 minutes stirring frequently (so the garlic doesn't burn). 

Add one cup of arborio rice and stir, simmering two minutes. 

Add 1 cup of stock to the pan, stirring rice frequently until absorbed.  Continue adding one cup of stock at a time, until the stock is absorbed and the rice is cooked.

Optional: In a seperate pan add olive oil and diced zuccini, season with salt and pepper and toss until cooked through.

Remove from heat and add diced tomatoes, feta cheese & zuccini.