Artichoke Feta Risotto
Artichokes are one of the great gifts of a Greek spring, but this Artichoke Feta Risotto, a perfect and delicious example of healthy Greek vegetarian cooking, can be made any time of the year by using good quality frozen artichoke hearts.
RATING
SERVES
2
PREP TIME
15 min
COOK TIME
25 min
Ingredients
- 1/2 cup extra virgin Greek olive oil
- 2 cups pearl onions peeled and whole
- 2 scallions trimmed and chopped
- 1 small white onion chopped
- 2 garlic cloves minced
- 1 cup risotto rice
- 6-8 cups hot vegetable stock or broth
- 10 artichoke hearts halved
- 1/2 cup rose or white wine
- Salt and pepper to taste
- 1/2 cup fresh snipped dill
- Grated zest of 1/2 lemon
- 1 cup crumbled Greek feta or more to taste
Instructions
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In a medium nonstick skillet heat half the olive oil over medium heat and add the pearl onions. Cook slowly for about 20-25 minutes, shaking the pan back and forth now and then, until they’re caramelized.
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In the meantime, heat the remaining olive oil in a separate, large deep skillet over medium heat and sauté the scallions, onion and garlic until soft, about 7 minutes.
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Add the risotto rice and stir to coat in the oil. Add a cup of hot broth or stock and stir until it is absorbed by the rice. Repeat three times, until the rice is about halfway cooked. Add the wine and stir.
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Add the artichoke hearts, season with a little salt and pepper, and continue to add hot broth or stock until the rice is tender but al dente.
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Stir in about two-thirds of the feta and stir until melted. Remove the caramelized pearl onions from the heat and stir into the risotto. Add the lemon zest and dill, remove and serve, garnished with the remaining crumbled feta.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
