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Mediterranean Risotto

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By Betty Crocker Kitchens
Updated Sep 23, 2015
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Pour 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.
  • Step 
    3
    Stir 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:
*Percent Daily Values are based on a 2,000 calorie diet.

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