Deconstructing a Greek Classic - Stuffed tomatoes' risotto
By: Elena Sbokou
Published: Tuesday, October 15, 2013 - 12:16pm

Ingredients




250 gr carolina rice
2 medium onions, grated
1 red bell pepper , cut in small pieces
1 medium courgette, grated
3-4 medium tomatoes, very ripe, grated
a handful of fresh parlsey, chopped
a handfull of fresh mint, chopped
150 gr grated feta cheese (optional)
a pinch of sugar
salt and pepper
olive oil

Preparation

1 Heat the olive oil in a large saucepan, saute the onion for 3-4 minutes. Then add the rest of the vegetables and stir. Add the rice inside the vegetable mix and incorporate it in the vegetable mix. 2 Pour over the grated tomatoes and add the sugar, salt and pepper. You will also need to add 2 cups of warm water. 3 Simmer in medium heat for about 20-25 minutes and then incorporate the chopped herbs. 4 If you wish you can add the grated feta inside the rice so it 'll become more edgy and creamy but I prefer to to add the feta over the rice after serving!