Mediterranean Vegetable Risotto

Ingredients

While the original Italian risotto is traditionally made with Arborio rice and often includes ingredients like Parmesan cheese and butter, this Mediterranean adaptation focuses on using fresh vegetables and aromatic herbs. The flavors are lighter and brighter, with a greater emphasis on the natural flavors of the vegetables and the use of olive oil instead of butter. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) artichoke hearts, quartered 1 cup (150g) artichoke hearts, quartered
• 1/2 cup (75g) black olives, pitted and sliced 1/2 cup (75g) black olives, pitted and sliced
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 7g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
3. 3.
   Pour in the white wine and cook until it evaporates.
4. 4.
   Gradually add the vegetable broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding the next.
5. 5.
   After adding half of the broth, add the diced red bell pepper, zucchini, cherry tomatoes, artichoke hearts, and black olives to the pan. Stir well.
6. 6.
   Continue adding the remaining broth, stirring constantly, until the rice is cooked al dente and the vegetables are tender.
7. 7.
   Stir in the dried oregano and thyme. Season with salt and pepper to taste.
8. 8.
   Remove the pan from heat and let it rest for a few minutes.
9. 9.
   Serve the Mediterranean Vegetable Risotto hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a creamier texture.
• Artichoke hearts — If using canned artichoke hearts, make sure to drain and rinse them well before adding to the risotto.
• Black olives — Choose high-quality black olives, such as Kalamata olives, for the best flavor.

Tips & Tricks

• To enhance the Mediterranean flavors, you can add a squeeze of lemon juice or a sprinkle of feta cheese before serving.
• For a creamier risotto, stir in a tablespoon of Greek yogurt or coconut cream at the end of cooking.
• Experiment with different Mediterranean vegetables like eggplant, sun-dried tomatoes, or roasted red peppers for added variety.

Serving advice

Serve the Mediterranean Vegetable Risotto as a main course accompanied by a fresh green salad or crusty bread. It can also be served as a side dish alongside grilled fish or roasted chicken.

Presentation advice

Garnish the risotto with a drizzle of extra virgin olive oil and a sprinkle of fresh basil leaves. Serve it in individual bowls or on a large platter for a family-style presentation.