Thursday, March 5, 2009

Greek Risotto

A hearty side dish, risotto is a tasty accompaniment to a myriad of different meals.  With a Greek twist, this risotto paired beautifully with roasted lemon oregano chicken.

Greek Risotto:
1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced
8 ounces arborio rice
23 ounces chicken broth, warmed
4 ounces feta cheese, crumbled

Saute together the onion and bell pepper until both are tender.  Add in rice and cook until slightly transparent.  Add in chicken broth 1/2 cup at a time, waiting until all of the liquid is absorbed until adding more.  Stir occasionally.  Once all liquid is added and rice is al dente, add in feta and stir until well combined.
Serve immediately.

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