Greek-style Lemon and Herb Risotto

Ingredients

While the Italian risotto typically features ingredients like Parmesan cheese and white wine, this Greek adaptation replaces them with tangy feta cheese and the zesty brightness of lemon. The addition of Greek herbs like oregano and dill adds a unique Mediterranean touch to the dish. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• Juice and zest of 1 lemon Juice and zest of 1 lemon
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1/2 cup (60g) crumbled feta cheese 1/2 cup (60g) crumbled feta cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 52g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth over medium heat until simmering.
2. 2.
   In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Begin adding the simmering vegetable broth, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next. Continue this process for about 20 minutes or until the rice is cooked al dente.
6. 6.
   Stir in the lemon juice, lemon zest, dried oregano, and dried dill. Cook for an additional 2-3 minutes.
7. 7.
   Remove the pan from heat and gently fold in the crumbled feta cheese. Season with salt and pepper to taste.
8. 8.
   Serve the Greek-style Lemon and Herb Risotto garnished with fresh dill.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice for its creamy texture and ability to absorb flavors.
• Feta cheese — Opt for high-quality feta cheese for its tangy and salty taste.
• Lemon — Use fresh lemons for the best flavor and zest.

Tips & Tricks

• To enhance the Mediterranean flavors, add a handful of chopped Kalamata olives or sun-dried tomatoes.
• For a creamier texture, stir in a tablespoon of Greek yogurt before serving.
• Experiment with different herbs like mint or basil for a unique twist.
• If you prefer a stronger lemon flavor, add more lemon zest.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating with breadcrumbs, and frying until golden brown.

Serving advice

Serve the Greek-style Lemon and Herb Risotto as a main course accompanied by a fresh Greek salad and crusty bread. It can also be served as a side dish alongside grilled fish or roasted vegetables.

Presentation advice

Garnish the risotto with a sprinkle of fresh dill and a drizzle of olive oil for an elegant presentation. Serve it in individual bowls or on a large platter for family-style dining.