Mediterranean Risotto with Other Influences
Elevate your culinary repertoire with this Mediterranean Risotto with Other Influences, a unique fusion of bold Mediterranean flavors and unexpected global twists. Creamy Arborio rice forms the base, brought to life with the umami-rich depth of soy sauce and sesame oil, perfectly complementing sun-dried tomatoes, crumbled feta, and fresh basil. A zesty hint of lemon zest and a double dose of Parmesan and feta cheese create a luscious, satisfying texture that feels luxurious with every bite. This dish melds the classic risotto technique of gradually adding warm stock with a medley of vibrant ingredients and international flavors, producing a harmonious, flavor-packed meal. Perfect as a hearty vegetarian option or paired with your favorite protein, this risotto is ready in just under an hour and serves four. Garnish with fresh herbs for a dazzling table presentation that’s as delicious as it is visually stunning.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 4 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 0.5 cups Sun-dried tomatoes, chopped
- 0.75 cups Feta cheese, crumbled
- 0.25 cups Fresh parsley, chopped
- 0.25 cups Fresh basil, roughly torn
- 1 teaspoon Soy sauce
- 0.5 teaspoons Sesame oil
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Lemon zest
- to taste Salt
- to taste Ground black pepper
Instructions
Heat the chicken or vegetable stock in a saucepan over medium heat. Keep it warm but not boiling as you prepare the risotto.
In a heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of the butter over medium heat.
Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Add the Arborio rice to the pan and toast it lightly, stirring constantly, for about 2 minutes. This enhances the flavor and prevents the grains from becoming mushy.
Pour in the dry white wine and stir until the liquid has mostly evaporated, around 2-3 minutes.
Begin adding the warm stock, one ladleful at a time, stirring gently to help release the rice’s starch and create creaminess. Wait until each ladleful is mostly absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is tender but still slightly firm to the bite.
After the last ladleful of stock has been absorbed, stir in the sun-dried tomatoes, soy sauce, and sesame oil. Cook for another 2-3 minutes, allowing the flavors to meld together.
Remove the pan from the heat and stir in the remaining butter, feta cheese, Parmesan cheese, parsley, basil, and lemon zest. Mix gently until the butter and cheeses are fully incorporated, creating a creamy texture.
Taste the risotto and season with salt and black pepper as needed.
Serve immediately, garnished with extra crumbled feta and fresh herbs if desired.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 288 mg | 22% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
