Greek Risotto with Roasted Tomatoes & Olives

This is the sort of meal that I could eat every day and never tire of.

Risotto is SUCH comfort food. I love it in all flavors and forms (arancini, anyone?!).

It’s also no secret that I have a major crush on all foods with Greek influence. Give me all the feta, briny olives, cucumbers, tomatoes, and bright herbs. Tzatziki is basically my love language.

So, a Greek risotto was pretty much destined to happen, right? Right.

This risotto is flavored with lots of onion, garlic, feta cheese (OMG!), and fresh dill. Putting feta in risotto is something I am definitely going to do again. It adds such a salty pop in each creamy bite. So. So. Good.

I’ve said it before and I’ll say it again: risotto is NOT difficult to make. At all. It just requires some attention and patience. The idea is to slowly cook the rice by gradually adding warmth broth, and allowing the rice to absorb the broth until it is cooked and unbelievably creamy. It’s not a dish you can set and forget; it requires some time, attention, and lots of stirring.

But really, that’s it! It is not difficult as far as technique goes. I learned to cook risotto in my early 20s after watching Giada on Food Network do it numerous times and feeling my mouth pool will saliva each time. I NEEDED to make it for myself. I was intimidated at first, but I soon figured out that it’s not hard and totally worth the time and patience.

How you flavor your risotto is completely up to you, and deciding? Well, that’s the fun part.

I love red wine risotto (such a rich flavor!), a bright and veggie-loaded take, or a warmly spiced butternut version (oh yes), or even a more refined version (think “I could serve this to someone I need to impress”) that is secretly just as easy as the others. All risotto is good risotto. That’s my motto.

I top this Greek risotto with a roasted tomato and olive situation that I want to eat on everything. Next use will probably be on crostini with some whipped feta or ricotta. Yes. It’s meant to be, I think. As good as the base risotto is (and it IS good), the tomato and olives sort of “make” this dish.

They give it a new pop of flavor, some more brininess, and a touch of sweetness. The tomatoes are soft and starting to burst and the warm olives are little goldmines of brightness. Gah. It’s delicious.

You can use any olives you like, but I love a “Greek mix” of olives. Cretan green olives and kalamatas and even red kalamatas. These are my favorites, and I find that in most grocery store cheese and deli areas, you can readily buy a mix of Greek olives. But! You use what you like best. Any olive will work here.

This is a meal that makes every day feel special. My husband and I always feel like we’re fancy and indulgent when we eat risotto dishes like this one – it tastes fancy!

All that’s missing is a glass of wine!

Greek Risotto with Roasted Tomatoes & Olives

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• Author: Molly
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Greek Risotto with Roasted Tomatoes & Olives is decadent and bright at the same time! Flavored with Greek feta, lots of fresh herbs, white wine, and onion and garlic and topped with an addicting mix of roasted tomatoes and Greek olives. It comes together with a little love and patience and will impress anyone you serve it to!

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Ingredients

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For the Roasted Tomatoes & Olives:

• 2 cups cherry or grape tomatoes
• ½ cup mixed pitted olives (I used a Greek mix)
• 1 tablespoon olive oil
• ½ teaspoon ground pepper
• 2 teaspoons honey
• ½ teaspoon dried oregano
• Salt, to taste (I add it at the end because the olives are already so salty)

For the Risotto:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 onion, finely diced
• 4 garlic cloves, finely minced
• 1 teaspoon dried oregano
• 1 cup Arborio rice
• 1 cup dry white wine
• 4 cups low-sodium vegetable or chicken broth, warmed
• ½ cup grated parmesan or pecorino cheese
• ½ cup crumbled feta cheese
• ¼ cup fresh dill, lightly chopped
• ¼ cup fresh parsley, lightly chopped
• Salt and pepper, to taste

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Instructions

For the Roasted Tomatoes & Olives:

1. I like to do this part as the risotto is cooking. Preheat the oven to 425°F.
2. Place the tomatoes and olives in a small baking dish and add the other ingredients. Stir to combine.
3. Roast for 15-20 minutes, shaking the pan once or twice, or until the tomatoes are beginning to burst.
4. Season, to taste, with salt. You may not need a lot (or any at all) depending on how salty your olives are.
5. Set aside until you are ready to serve.

For the Risotto:

1. Melt the olive oil and butter together in a large pot or skillet.
2. Add the onions and garlic and sauté over medium heat until soft and fragrant, about 5 minutes.
3. Increase the heat slightly and add the rice. Toast the rice for a couple minutes and then add the wine.
4. Cook, stirring frequently, until the wine is mostly evaporated.
5. Reduce the heat to low and slowly add the warmed broth, a half cup at a time, stirring well after each addition. After each batch of broth is added, allow the risotto to simmer for about 5 minutes, stirring frequently, before adding more broth. It’s a gradual process. You want to give the rice enough time to fully absorb the broth while releasing its starch. This lends to a creamy, tender texture. This process will take roughly 20-25 minutes. Don’t rush it! Once all the broth has been added, the rice should be cooked through and creamy.
6. Add the cheeses and herbs and stir to combine.
7. To serve, place the risotto in bowls and top each serving with some of the roasted tomatoes and olives. Garnish with additional grated cheese and herbs, if preferred, and serve warm.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: dinner