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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.
