Mediterranean Risotto

Prep: 10 min
Cook 25 min

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
1/2 cup oil-packed sun-ddried tomatoes, drained and chopped
3/4 cup crumbled feta cheese
1 tsp dried oregano leaves
1 can (2 1/4 ounces) sliced ripe olives, drained
lemon juice

1. 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.

2. 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.

3. Stir in remaining ingredients. Cook 3 to 5 minutes.

The lemon juice is my addition to this recipe to give it a bit of zip.

This recipe is from Better Crocker's Vegetarian Cooking p. 154