MEDITERRANEAN RISOTTO

Mediterranean Risotto image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 8

4 3/4 cups vegetable or chicken broth
4 cloves garlic, finely chopped
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups broccoli flowerets
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
3/4 cup crumbled feta cheese
1 teaspoon dried oregano leaves
1 can (2 1/4 ounces) sliced ripe olives, drained

Steps:

Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is almost tender and creamy.
Stir in remaining ingredients. Cook 1 minute.

Nutrition Facts : Calories 280, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 2 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg