Risotto with Tomatoes and Feta cheese
Try something different! Who says a risotto can't be Greek? Prepare your risotto, using some good quality tomatoes, feta cheese and fresh oregano and enjoy a quick and summery meal!
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 200g/ 7 ounces risotto rice (Arbiorio or carnaroli)
- 3 1/2 cups vegetable stock
- 1 medium red onion, finely chopped
- 1 clove of garlic, finely chopped
- 3 tomatoes, grated and 6 cherry tomatoes, cut into halves
- 150g feta cheese, crumbled (5-6 ounces)
- 1 tbsp fresh or 1 tsp dry oregano
- 1 glass of dry white wine
- a knob of butter
- 2 tbsps extra virgin olive oil
- salt
- freshly ground pepper
- 1 tbsp ouzo (or sambuka)
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