This vibrant Greek-inspired risotto brings together the bold flavors of sun-ripened tomatoes and creamy feta cheese in just 30 minutes.
A perfect weeknight dinner option, this risotto delivers a delightful balance of textures and Mediterranean taste in every spoonful.
With only 291 calories per serving, it’s a lighter take on traditional risotto that doesn’t compromise on flavor or satisfaction.
Ingredients for Mediterranean Tomato-Feta Risotto
- Rice: 200g Arborio or Carnaroli rice (essential for creamy texture)
- Vegetables: 3 ripe tomatoes (grated), 6 cherry tomatoes (halved), 1 red onion (finely diced), 1 garlic clove (minced)
- Cheese: 150g feta cheese, crumbled (adds delightful saltiness)
- Liquids: 3.5 cups vegetable stock, 1 glass dry white wine, 1 tbsp ouzo
- Fats: 2 tbsp extra virgin olive oil, knob of butter
- Seasonings: 1 tbsp fresh oregano (or 1 tsp dried), salt, fresh black pepper
Step-by-Step Instructions
- Stock Preparation: Warm your vegetable stock according to package directions – keeping it hot is key!
- Base Flavors: Gently heat olive oil, sauté onions and garlic until tender and aromatic (about 5 minutes)
- Rice Toasting: Add rice, stirring until it becomes translucent and coated with oil
- Wine Addition: Pour in wine, stir until completely absorbed
- Tomato Integration: Add grated tomatoes and cherry tomatoes, then begin the stock-adding process
- Stock Process: Add hot stock one ladle at a time, stirring until absorbed. Include ouzo during this process (around 15 minutes total)
- Final Touches: Remove from heat, stir in feta, oregano, and butter until well combined
- Resting: Let rest covered for 2 minutes, then serve immediately while hot and creamy
Cooking Techniques
Making risotto is all about patience and timing! The magic happens when you add the hot stock one ladle at a time, letting each portion absorb before adding more.
This slow process helps release the rice’s natural starches, creating that lovely creamy texture we all love.
Keep the heat at medium-low and stir gently – you’ll know you’re on the right track when the rice looks creamy but still has a slight bite to it (what Italians call “al dente”).
Ingredient Substitutions
Can’t find some ingredients? No problem! If ouzo isn’t available, any anise-flavored liquor like Sambuca works great, or skip it altogether.
Don’t have fresh tomatoes? Use 1 can of good-quality crushed tomatoes instead. While Arborio rice is traditional, Carnaroli or Vialone Nano rice varieties work beautifully too.
For a vegetarian twist, try swapping the feta with grilled halloumi or even some crumbled goat cheese.
Serving Suggestions
This Greek-inspired risotto shines as a main dish! Serve it piping hot in warm bowls – the heat helps keep that perfect creamy texture.
Add a simple green salad on the side with a light vinaigrette to balance the richness. A few fresh basil leaves on top add a lovely pop of color and fresh flavor.
Want to make it extra special? Drizzle each portion with a little extra virgin olive oil just before serving.
Storage Tips
While risotto is best enjoyed fresh and hot, you can keep leftovers in an airtight container in the fridge for up to 2 days.
When reheating, add a splash of hot stock or water and warm it gently on the stovetop, stirring often.
The texture might not be quite as creamy as fresh, but it’ll still be tasty! Just remember to bring it back to room temperature before reheating for the best results.
Risotto with Tomatoes and Feta cheese
Equipment
- Large saucepan
Ingredients
- 200 g risotto rice (Arbiorio or carnaroli) (7 ounces)
- 3.5 cups vegetable stock
- 1 medium red onion finely chopped
- 1 clove garlic finely chopped
- 3 tomatoes grated
- 6 cherry tomatoes cut into halves
- 150 g feta cheese crumbled (5-6 ounces)
- 1 tbsp fresh oregano or 1 tsp dry oregano
- 1 glass dry white wine
- 1 knob butter
- 2 tbsp extra virgin olive oil
- salt and freshly ground pepper to taste
- 1 tbsp ouzo or sambuka
Instructions
- Heat the stock, according to package instructions.
- In another large saucepan, heat the olive oil into medium heat and add the onions and garlic. Sauté for 5 minutes, until the onions are softened, but not colored.
- Turn the heat up and add the rice. Saute the rice, whilst stirring it, until it becomes translucent. Pour in the wine and wait for it to evaporate whilst stirring.
- Add the grated tomatoes. As soon as the rice starts to absorb the tomatoes, add your first ladle of hot stock and the cherry tomatoes and turn the heat down. Stir the rice and wait for the stock to be absorbed before adding the next ladle. Add the ouzo and repeat the procedure, with the rest of the stock. This should take about 15 minutes, until the rice is soft but with a slight bite.
- Remove the pan from the stove and add the feta cheese, the oregano and the butter and stir well. Season to taste.
- Allow the risotto to sit for 2 minutes with the lid on and serve as soon as possible, while still hot.