Risotto with Tomatoes and Feta Cheese

Method6 steps

1. 1

   Step 1: Prepare the 3½ cups vegetable stock ready to use according to its product directions if needed. Heat it in a saucepan and keep it hot for adding gradually to the rice.

   Uses 3½ cups vegetable stock, prepared ready to use

2. 2

   Step 2: In another large saucepan heat the 2 tbsp extra virgin olive oil over medium heat. Add the finely chopped red onion (1 medium) and garlic (1), then sauté for about 5 minutes, until softened without colouring.

   Sauté onion and garlic after adding them to hot oil · 5 minUses 2 tbsp extra virgin olive oil · 1 medium red onion, finely chopped · 1 garlic clove, finely chopped

3. 3

   Step 3: Turn the heat up and add the 200 g selected risotto rice to the softened onion mixture. Sauté while stirring until the rice becomes translucent. Pour in the one glass dry white wine and keep stirring until it evaporates.

   Uses Softened onion and garlic in olive oil · 200 g Arborio or carnaroli risotto rice; choose one · 1 glass dry white wine; glass capacity unspecified

4. 4

   Step 4: Add the 3 grated tomatoes. Once the rice begins absorbing them, add a first ladle of the same hot vegetable stock and all 6 halved cherry tomatoes, then lower the heat. Stir regularly, allowing each ladle of stock to absorb before adding the next. Add the 1 tbsp chosen ouzo or sambuca and continue gradually with the remaining stock from the same 3½-cup supply. Cook this stock-addition phase for about 15 minutes, until the rice is soft with a slight bite; continue if needed to reach that texture.

   Stir risotto through gradual stock additions · 15 minUses Toasted rice and onion mixture after wine evaporation · 3 tomatoes, grated · 6 cherry tomatoes, halved · Same 3½ cups hot vegetable stock, added gradually · 1 tbsp ouzo or sambuca; choose one

5. 5

   Step 5: Remove the pan from the heat. Stir in all the 150 g crumbled feta, the knob of finishing butter and exactly one oregano option: 1 tbsp fresh oregano or 1 tsp dried oregano. Do not add both oregano supplies. Season to taste with salt and freshly ground pepper.

   Uses Cooked tomato risotto with slight-bite rice · 150 g feta cheese, crumbled · A knob of butter for finishing; mass unspecified · 1 tbsp fresh oregano; use this or the separate 1 tsp dried oregano option · 1 tsp dried oregano; use this instead of the separate 1 tbsp fresh option · Salt to taste · Freshly ground pepper to taste

6. 6

   Step 6: Cover the finished risotto and let it sit for 2 minutes. Divide into four plates and serve promptly while hot.

   Rest finished risotto covered before serving · 2 minUses Off-heat finished feta-tomato risotto