Fast, delicious, and freakin' healthy

Balkan Risotto

Excellent and unusual risotto created by Staty that combines feta, roasted walnuts, cherry tomatoes and parsley
3 ratings
  • Super easy
  • 30 minutes
  • 45 minutes
  • 4 portions

Ingredients

  • 300 g cherry tomatoes
  • 2 onions
  • 1-2 cloves of garlic
  • parsley (a handful)
  • 150 g walnuts
  • 250 g rice (jasmine or classic round grain)
  • 200 ml tomato puree
  • 200 g feta
  • spices:
    • parsley
    • Provencal or Italian herbs (basil, oregano)

Instructions - Balkan Risotto

  1. Cook rice – about 250g (approximately one 3dcl glass), add salt and cook according to the type of rice (for Jasmine, the ratio of water to rice is 2: 1 and cook for about 20 minutes)
  2. Put the walnuts in the oven at 180 degrees for about 10 minutes to slightly roast them (be careful, the nuts can burn easily)
  3. Cut the onions into half-circles and place in a pan with a little sunflower or olive oil and let roast for about 5 minutes. Meanwhile, wash the cherry tomatoes, cut in half and add to the pan. After 10 minutes, add the tomato puree, squeezed cloves of garlic, season with salt and spices. After 2 minutes turn off the heat
  4. Slice the parsley finely, add to the pan. Add boiled rice, baked walnuts and crush feta. Mix and risotto is ready.

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