Description
A flavorful Greek-inspired risotto that captures the essence of stuffed vegetables, combining rice, herbs, and fresh ingredients into a comforting dish.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 zucchini, finely diced
- 1 carrot, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable stock, warm
- 2 tablespoons tomato paste
- 1/2 cup crushed tomatoes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pan over medium heat and sauté the onion until soft and translucent.
- Add zucchini, carrot, and red bell pepper, cooking until slightly softened.
- Stir in garlic and cook for another minute until fragrant.
- Add the Arborio rice and stir well to coat with oil.
- Deglaze with white wine and let it simmer until mostly evaporated.
- Mix in tomato paste and crushed tomatoes, stirring well.
- Gradually add warm vegetable stock, one ladle at a time, stirring frequently and allowing liquid to absorb before adding more.
- Continue this process until the rice is creamy and cooked al dente.
- Stir in parsley, dill, oregano, salt, and pepper.
- Remove from heat and optionally mix in grated Parmesan cheese before serving.
Notes
- Use fresh herbs for the best flavor.
- Stirring frequently helps achieve a creamy texture.
- Can be made vegan by omitting Parmesan.
- Serve warm with extra herbs or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 5 mg
