2small zucchini,halved lengthwise and sliced into ½ inch thick slices
2small shallots,finely chopped
2cupsarborio rice
½cupwhite wine,like Pinot Grigio or Sauvignon Blanc
4cups(1 quart) vegetable stock + 1 cup water
3tablespoonschopped fresh basil
2tablespoonschopped fresh mint
1teaspoonkosher salt
Fresh ground black pepper to taste
½cupcrumbled feta,plus more for garnish
Instructions
Heat vegetable stock and water in a small saucepan until it reaches a simmer.
Meanwhile, heat olive oil in a sauté pan over medium heat. Add the zucchini, and cook until almost tender, stirring occasionally, about 5 minutes. Add the shallot and cook for 2 more minutes.
Add the rice and stir to coat the rice with the remaining oil. Cook for 1 minute. Pour in the white wine and cook until the wine is almost evaporated.
Reduce heat to low. Add 1½ cups of the warm vegetable stock to the sauté pan. Cook, stirring occasionally, until the puddles of stock have disappeared (the rice should still be surrounded by liquid). Add another ladle or two of stock, until the rice is just covered again. Repeat, stirring occasionally, until all of the stock has been added to the rice and the rice is al dente.
Remove from the heat. Stir in the chopped basil, chopped mint, and ½ cup of feta cheese. Transfer to a serving dish and garnish with additional feta. Serve immediately.
Notes
While it’s a nice addition, the white wine is not a must. If you don’t have it or don’t wish to use it, sub ½ cup vegetable stock for the wine.If you're not concerned with the dish being vegetarian, you can use chicken stock instead of vegetable stock.Feta is not always vegetarian, though some vegetarians eat it. If you are serving it to a vegetarian guest, I suggest leaving the feta on the side.
Nutrition
Serving: 1/4 of the recipeCalories: 458kcalCarbohydrates: 74gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 17mgSodium: 1519mgFiber: 6gSugar: 4g