Great to take with you at work.
Serves:4 Preparation time: 15m Cooks in: 30m Ready in: 45m
1 ½ cup Carolina rice
2 chopped onions
1 tbsp of olive oil
1 wineglass white wine
2 grated tomatoes
1 diced green pepper
1 diced zucchini
½ cup chopped parsley
2-3 sprigs of mint
3 cups hot water
100g. feta cheese mashed with a fork
salt and pepper
Heat the olive oil in a skillet and sauté the onion with the pepper and zucchini for 1 minute while stirring. Add the rice and continue stirring.
Add the wine and when evaporates add the grated tomato, most of the chopped mint and parsley and some salt and pepper.
After a while add half of the hot water and simmer the rice, stirring occasionally with a wooden spoon. Once the rice absorbs all the liquid then add the remaining water and leave the risotto to drink almost all the juices, while stirring occasionally.
Pull the pan from the heat when most of the liquids have been absorbed and add the feta cheese, stir and then pour the rest of the parsley and mint.
Allow the food to cool down before transfer to cookware storage.
Photo: Vaggelis Paterakis
Food Styling: Elena Jeffrey