Onion and Feta Risotto with Olives

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Onion and Feta Risotto with Olives

 

4 cups vegetable stock

2 cups chopped onions

4 garlic cloves, minced or pressed

2 tsps. olive oil

1 1/2 cups Arborio rice

1/2 cup grated or crumbled feta cheese

1/2 cup chopped fresh parsley

1 tbsp. chopped fresh dill or thyme, or more to taste

1 tsp. freshly grated lemon peel, optional

salt and freshly ground black pepper, to taste

3/4 cup sliced black olives

 

In a small saucepan, heat the vegetable stock or broth

to a simmer. Combine the onions, garlic, and oil in a

large, heavy, preferably nonstick, pan and sauté on

medium heat for 5 or 6 minutes, until the onions

soften. Using a wooden spoon to avoid breaking the

grains, add the rice, stirring until it is coated with

oil.

Ladle about a cup of the stock or broth into the rice

and stir constantly for several minutes, until the

liquid has been absorbed. Continue to stir

frequently, adding 1/2 cup of broth every 2 to 3

minutes for the next 20 minutes, until all of the

broth has been added and absorbed and the rice is

tender but firm. Remove from the heat and stir in the

feta, parsley, dill or thyme, and lemon peel, if

using. Add salt and pepper to taste, garnish with

olives. Serve immediately.

 

 

 

 

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