One pot Mediterranean Risotto
This creamy One Pot Mediterranean Risotto features all the flavors of summer, sun and vacation. Tomatoes, basil and creamy risotto rice combine to make this really easy recipe a flavor packed crowdpleaser. It's so good, so simple and really healthy, too.
Ingredients
- 1 tbsp Olive Oil
- 1 cup Cherry Tomatoes (or small tomatoes)
- 2 Red Bell Peppers Chopped
- 1 Zucchini Chopped or sliced
- 1 large Red Onion Diced
- 3 cloves Garlic Minced
- 1 15oz can Crushed Tomatoes
- 1 cup Vegetable Broth
- 7 Oil packed Sundried Tomato halves Chopped
- 5 Black Olives Pit removed and chopped
- 1 cup Risotto Rice
- 1 bunch (1 cup packed) Fresh Basil Chopped
- Salt and Pepper to taste
- 2 tbsp Nutritional Yeast optional
Instructions
- Heat olive oil in a large pan and add the zucchini, peppers, cherry tomatoes and onion and cook for several minutes at medium high heat, while stirring occasionally.
- When the vegetables begin to soften, add the garlic cloves and risotto. Stir together and pour in the vegetable broth a little at a time, while stirring the rice and letting the liquid start to evaporate in between.
- Next, pour in the crushed tomatoes, black olives and sundried tomatoes and turn the heat down to a simmer. Season with salt and pepper and stir everything together until it's combined - at this point you can also add the optional nutritional yeast for more of a cheesy flavor.
- Let the risotto simmer until the rice is ready and most of the liquid has been absorbed by the rice (If the rice becomes too dry, just add a little extra water).
- Once the rice is ready, add the chopped fresh basil and serve with a little extra basil garnish on top. Enjoy.