Mediterranean Risotto

17 ingredients
2 steps

Ingredients

  • for the risotto
  • 1 1/2 cups arborio rice
  • 3 tablespoons olive oil - divided 2+1
  • 2 tablespoons unsalted butter
  • 1/2 cup white onion
  • 2 teaspoons garlic - minced
  • 5-6 cups Vegetable stock
  • 1 cup dry white wine
  • 1 cup parmesan cheese - grated
  • Mediterranean mixture
  • 2 medium zucchini - chopped into 2 inch strips
  • 2 cups small tomatoes - teardrop, sungolds, sweet 100's or cherry
  • 1 cup Kalamata olives - pitted
  • 2 tablespoons fresh basil - chopped
  • 1 tablespoon fresh rosemary - finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Directions

  1. 1
    Place a large heavy duty pan, over medium heat, saute onion in 2 Tablespoons olive oil (set aside other 1 Tablespoon) and butter for 3 minutes. Add rice and garlic, stirring for about 1-2 minutes until risotto starts to sound like beach glass. Stir in white wine and let reduce while continuing to stir. Stir in 1 cup of broth; continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup until risotto is ala dente -- or cook a bit longer if desired. Remove risotto from heat and stir in parmesan cheese. Set aside.
  2. 2
    In a large saute pan add remaining olive oil and place over medium high heat. Next add in zucchini and tomatoes, give a gentle stir then let sit for 2-3 minutes. Let sides of the zucchini begin to get slightly golden and the tomatoes begin to split open a bit. Stir a couple of times and let sit for another 1-2 minutes. Next add in the olives, rosemary, salt and pepper and continue to cook for another 2-3 minutes. Until zucchini and tomatoes are tender and golden. Remove from heat stir in fresh basil. Top mixture onto risotto and serve.

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