Risotto with Tomatoes, Oregano and Feta
ilovefruitandvegfromeurope.com
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Cooking tools:
- Grater
- Ladle
- Microplane
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Kitchen scale
- Plate
Ingredients
- 3 tbsp of extra virgin olive oil
- 1 medium onion, finely chopped
- 1200ml vegetable stock
- 200g of Carnaroli or Arborio rice
- 80ml Pernod
- 240g grated ripe tomato (about 3 or 4 large plum tomatoes)
- 140g feta cheese
- 2 tbsp fresh oregano leaves, finely chopped
- finely grated zest of a lemon
- salt and freshly ground black pepper, optional
- watercress leaves, to garnish, optional
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