As I mentioned in my recent post, Nate needs carbs to fuel his long Sunday runs during his marathon training. Since I was kind of sick of making pasta, and you’re probably sick of seeing pasta recipes, I chose another tasty carbohydrate: rice.

I realized that I had leftover arborio rice, from when I made rissoto a while back, that was just dying to be cooked up. I wanted something different. It seems that all risotto recipes have mushrooms in them, but finally I stumbled across a Tomato, Oregano, and Feta Risotto that sounded amazing.

It called for Greek flavors and ended up being one of the most delicious meals I think I’ve ever made. The lemon zest made it really fresh tasting (luckily I didn’t have any zester accidents this time) and I loved the tomato base. It’s a completley vegetarian meal.

The only change I made to the recipe below was substituting Vermouth for the ouzo, since I didn’t have any. As with all risottos, it took over an hour to make and involved constant attention and stirring, but it was absolutely worth it!

Tomato, Oregano, and Feta Risotto

From The NY Times Diner’s Journal

Print this recipe!

serves 4-6

Time 1 hour and 15 minutes

3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
4 to 5 cups vegetable broth
1 cup Carnarolli or Arborio rice
1/3 cup ouzo (or vermouth)
1 1/3 cups grated ripe tomato (see Note *)
2/3 cup creamy feta, such as Dodoni or Cephalonia, or a French feta
2 tablespoons finely chopped fresh oregano leaves
Finely grated zest of a lemon
Freshly ground black pepper

In a large, deep skillet over medium-low heat, heat olive oil until shimmering. Add onion and a little salt and stir until soft, about 6 minutes. Add garlic and stir until tender, 1 to 2 minutes. Place broth in a small saucepan and bring to a simmer.

Raise heat to medium, and add rice to skillet. Stir until well-coated with olive oil and starting to soften slightly, 2-3 minutes. Add 1 cup of the simmering broth. Keep stirring gently until the rice absorbs all the broth. Add ouzo and stir until absorbed.

Add grated tomato and stir gently until the mixture is dense. Add remaining broth, 1 cup at a time, stirring until each addition is absorbed, until the rice is creamy but al dente, 25 to 30 minutes.

Add feta and stir until melted and risotto is creamy and thick. Stir in oregano and lemon zest, and season to taste with salt and pepper. Remove from heat and serve immediately.

*Note: To grate a tomato, halve crosswise and grate the cut side with a coarse grater over a strainer set over a bowl. Grate as close to the skin as possible, but discard the skin.


  1. What great photos Amy! I love the combination of feta and tomato and this risotto would certainly fuel my Sunday television viewing marathon ;). There’s something enormously comforting about a bowl of warm risotto… this one looks delicious!

  2. That looks so good. Very similar, in look, to my recent risotto. It sounds seriously brilliant. what a great recipe.

  3. I need carbs to fuel my long Sundays standing by the smoker or watching Dr. Who. Seriously, this looks fantastic and the photos are great.

  4. That does it…Arborio rice goes on the shopping list! Beautiful!

    • Hehe, so glad you’re going to make it! It really was delcious..I’m amazed at how lemony it was considering it only had zest and no juice.

  5. I’m loving this combination of flavors!! Well done…and ouzo? wow!!

  6. The time commitment to risotto always makes me a bit nervous, but yours looks gorgeous. Anything with feta has to be great!

    • Yeah, I’ve seen some short-cut risotto recipes that don’t involve all the stirring and I’ve been tempted to try but haven’t. It’s definitely worth the all the stirring.

  7. I have always wanted to try making risotto- this looks absolutely divine, I will definitely try it out!

  8. You know who ALSO has leftover arborio rice in her pantry? THIS girl.

    And you know who adores feta more than almost any other cheese in this world? THIS girl.

    Totally making this. ASAP.

  9. I am not a risotto fan (it reminds me of baby food) but I love the Greek flavors in this. It looks good with the feta sitting on top.

Leave a Reply