Greek Risotto with Roasted Tomatoes & Olives

Greek Risotto with Roasted Tomatoes & Olives

from yestoyolks.com
45 min
6 servings

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!

Ingredients

  • 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)
  • 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

Directions

  1. 1

    I like to do this part as the risotto is cooking. Preheat the oven to 425°F.

  2. 2

    Melt the olive oil and butter together in a large pot or skillet.