Check out this Mediterranean style risotto made ready in 35 minutes with veggies and rice – a cheesy delight!
Mediterranean Risotto
- Prep Time 10 min
- Total 35 min
- Servings 6
- Ingredients 8
Ingredients
- 4 3/4 cups vegetable or chicken broth
- 4 cloves garlic, finely chopped
- 1 1/2 cups uncooked Arborio or other short-grain white rice
- 2 cups broccoli flowerets
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 3/4 cup crumbled feta cheese
- 1 teaspoon dried oregano leaves
- 1 can (2 1/4 ounces) sliced ripe olives, drained
Instructions
-
Step1Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
-
Step2Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is almost tender and creamy.
-
Step3Stir in remaining ingredients. Cook 1 minute.
Nutrition
280
Calories
7g
Total Fat
8g
Protein
48g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 65
- Total Fat
- 7g
- Saturated Fat
- 4g
- Cholesterol
- 15mg
- Sodium
- 1100mg
- Total Carbohydrate
- 48g
- Dietary Fiber
- 2g
- Protein
- 8g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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