Roasted Tomato & Feta Risotto (Serves a family of 4)

Prep Time:15 mins, Cook Time: 30 mins, Total Time: 45 mins

July 9, 2013

Tomato Risotto Collage

This was actually a fabulously tasty dinner borne out a random fridge emptying operation!. You know those times when there doesn’t appear to be anything too interesting and you rustle up what there is anyway, and hope for the best. And actually it was really rather good and has since been made a couple of times, and not just when I’m in fridge clearing mode! What’s more the kids ate it, Jacques in the main because it contained an ample amount of his beloved olives (especially taking into account his sister’s discarded ones), and Francesca who claims to not like tomatoes happily ate these sweet roasted ones. Result. And us big people loved it too, so a perfect family dinner all in all.

To be fair I probably wouldn’t be feeding this risotto to an Italian or Risotto Aficionado. I mean feta in a risotto?. It’s all a bit wrong really. But hey this Greek/Italian fusion worked for my lot and interestingly, while I was stirring away, as you do with a risotto, I couldn’t help but think it all looked a bit like a hot greek salad. And besides, since it has no cow’s dairy but sheep’s milk Feta it’s something I can happily give to Jacques who appears to be dairy intolerant.  It’s certainly one of my healthier risottos and a fab way of getting lots of the good stuff into little (and big) tums!

Simply oven roasted cherry tomatoes (with fresh thyme if you have any), roasting while you make the risotto. Then stirred into a super-healthy risotto of red pepper, courgette, olives (black or green) and blasphemous Feta cheese. De. Lish. Ous.

Since there’s fresh thyme involved I’m entering this post

Cooking-with-Herbsto Karen of Lavender & Lovage Cooking with Herbs challenge. Also as it was a genuine fridge-clearing concoction to Credit Crunch Munch, hosted by Fab Food 4 All and Fuss Free Flavours and this month by Sian at Fishfingers for Tea. To to Javelin Warriors Made with Love Monday’s event, as this is a made from scratch meal. And finally as tommies are now in season to Ren Behan’s Simple and in Season challenge. Phew that’s quite a few entries!

The Good Stuff:

Cherry Tomatoes, Olives, Courgettes, Red Peppers, Thyme



Great For:

Toddlers & Pre-schoolers, Bigger Kids, Grown Ups, Family Dinners, Mid-Week Suppers, Risotto Fans, Vegetarians. Not for Risotto Aficionados!



Notes:

Serves: A Family of Four



Special Equipment:

A large heavy-based saucepan



Roasted Tomato & Feta Risotto (Serves a family of 4)

Ingredients Prep Time:15 mins, Cook Time: 30 mins, Total Time: 45 mins

450g cherry tomatoes, halved

2 tablespoons olive oil

salt & pepper

a few sprigs fresh thyme. leaves removed

small onion, finely diced

1 small red pepper, cut into fine strips

2 cloves garlic, finely chopped

220g arborio risotto rice

large glass white wine

700ml hot vegetable stock, I use Marigold

1 small courgette, diced

60g green or black pitted olives, halved, optional

120g Feta cheese, crumbled

1. Preheat your oven to 200ºC

2. Place the halved cherry tomatoes cut side up on a large roasted tin. Sprinkle with a tiny bit of salt, black pepper and the thyme leaves. Finally drizzle over 1 tablespoon of olive oil. Place in the hot oven for 25 minutes.

3. Whilst the tomatoes are roasting, prep the risotto. Heat the remaining tablespoon of olive oil in a large heavy based saucepan on a gentle heat. Sweat the onion and red pepper strips for 10 minutes with the lid on, stirring every now and again and adding a splash of water if the veggies look a little dry and are sticking.

4. Stir in the garlic and allow to cook for a moment or two before stirring in the risotto rice, ensuring the grains get a good coating of the oil. Poor in the wine and stir.

5. Allow to simmer (uncovered) on a gentle heat until most of the wine has evaporated/absorbed then stir in a ladleful of the hot stock together with the diced courgette and olives (if using). Continue to stir at regular intervals adding further ladlefuls of stock every time the last one’s almost absorbed.

6. When the rice is tender stir in the roasted tomatoes, together with any juices from the tray, and the crumbled feta. Place the lid back on the pan and allow the flavours to rest and mingle for a couple of minutes.

7. Taste and season to suit. No added salt for littlies. Serve as is or with a sprinkling of grated fresh Parmesan.

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33 thoughts on “Roasted Tomato & Feta Risotto (Serves a family of 4)

  1. thegardendeli

    Looks delicious Louisa! I meant to say that after reading your post about Jacques dairy intolerance, I switched my son to goat’s milk – the constant cold that he’d had for about 2 years has now disappeared. So thank you for the information and ideas.

    Reply
    1. Chez Foti

      Hi Sarah, just found your original comment – it was in my spam box along with lots of others! Annoying. How amazing your son’s cold has gone away too! Whenever Jacques had a cold it would literally last for months (especially at night), and I totally blame it on the ridiculous amount of yoghurt he used to eat before going to bed. I haven’t actually cut out all cows milk but I’m very careful about restricting it as the day goes on, and I have cut it out totally if he’s had a cold….and used goats milk for everything. Seems to be working marvelously for him!

      Reply
  2. Javelin Warrior

    I love your Greek spin on Italian risotto! And I really love dishes that originate this way, from a healthy clean-out of everything leftover in the fridge 🙂 It’s always surprising what creative things arise and often so tasty!

    Reply
  3. Sarah

    I left a comment the other day, but it seems to have got itself lost on the way across to you. Can’t quite remember the exact wording – something along the lines of I’ll be making this very soon… looks delicious!

    Reply
  4. Cari

    I love risotto, not tried using Feta yet, so may have to give that a go! I can’t get my (nearly) 3 year old to eat more than 2 mouthfuls of risotto yet though! I’m with Jacques, love olives in anything 🙂
    Lovely to meet you at FBC at the weekend.

    Reply
    1. Chez Foti

      Thanks Cari, lovely to meet you too. I think the first risotto I could get my kids to eat was a creamy butternut and cream cheese one. Luckily mine are now rice fiends so it usually goes down well, apart from mushrooms risottos that sadly seem to be a no go!.

      Reply
  5. Pingback: Simple and in Season June Event Round Up (Part Two) - Ren Behan

  6. annelifaiers

    Looks great Lou! I love a tomato risotto especially when the potager is at full production! I like the idea of pairing it with feta and olives too. Sounds really good. x

    Reply
  7. Kate Zeller

    IMHO, risotto is a great way to use up leftover bits lurking in the fridge – including feta…. I often have a bit of it left – and I love it in risotto. Looks delicious.

    Reply

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