Greek risotto

April 28, 2012 § Leave a comment

GOOD.NESS.  This is really good guys.  Maybe it’s because it takes a really long time to make risotto, and I like to fill such time with drinking wine, but I’m guessing that even if I wasn’t 1.5 sheets to the wind right now this would still be AWESOME.  I’ll let you know when I have it for lunch tomorrow.

Update: it’s FANTASTIC the next day.   The recipe below is so heavily adapted from this one that I’ll pretend it’s my own.  Here we go.  Make this and ENJOY.

Servings:  4 as a main, apparently.  That’s a lie.  It’s 3, unless you’re a 10-year old girl.


  • 3 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 4 to 5 cups broth (I used a mix of chicken and vegetable because SSSHHHH I used stock cubes and that’s what I had on hand)
  • 1 cup Carnaroli or Arborio rice
  • scant cup of tomato pulp.  That is, a can of chopped tomatoes that you have blitzed in a food processor for a few seconds and then strained through a fine strainer to lose some liquid  (the original recipe called for grated tomato but I thought that sounded hard)
  • 3/4 cup crumbled feta
  • 2 tablespoons finely chopped fresh thyme leaves
  • Freshly ground black pepper (I did NOT add salt – the broth and cheese are SO salty already)
  • Pine nuts for sprinkling on top


1. In a large pot over medium-low heat, heat olive oil until shimmering. Add onion and stir until soft.

2. Raise heat to medium, and add rice to skillet. Stir until well-coated with olive oil and starting to soften slightly, 2-3 minutes. Add 1 cup of broth. Keep stirring gently until the rice absorbs the broth.

3. Add tomato pulp and stir gently until the mixture is dense. Add remaining broth, 1 cup at a time, stirring until absorbed, until the rice is creamy but al dente, 25 to 30 minutes.

4. Add feta and stir until melted and risotto is creamy and thick. Stir in thyme, and season to taste, if needed, with salt and pepper.  Remove from heat and serve immediately, sprinkling with a few pine nuts for crunch.


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