Greek Risotto

Greek Risotto is a creamy and flavorful dish that combines the classic technique of risotto with vibrant Greek ingredients. This healthy version incorporates fresh vegetables, herbs, and feta cheese for a delightful Mediterranean twist.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1 small, diced
• Spinach - 100 grams, chopped
• Feta cheese - 50 grams, crumbled
• Lemon juice - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and diced red bell pepper to the pan, cooking for another 2-3 minutes until softened.
4. Stir in the Arborio rice, toasting it for about 1-2 minutes until slightly translucent.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, which should take about 15-20 minutes.
6. After 10 minutes of cooking, add the diced zucchini and continue stirring and adding broth until the rice is creamy and al dente.
7. Once the rice is cooked, stir in the chopped spinach, crumbled feta cheese, lemon juice, dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes until the spinach is wilted.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in fiber, promoting digestive health.

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