Risotto with Currants, Pine Nuts, and Feta Cheese
Ingredients
1⁄4 cup pine nuts
2 tablespoons olive oil
3 tablespoons unsalted butter
2 large shallots, chopped
Kosher salt and freshly ground black pepper
1 1⁄2 cups arborio rice
1⁄2 cup white wine
5 cups chicken broth
1⁄3 cup dried currants (or raisins)
4 ounces feta cheese, crumbled
3 tablespoons fresh parsley, minced
Instructions
1. Heat oven to 350*F. Arrange pine nuts in single layer on baking sheet and bake 6 to 8 minutes, or until lightly toasted. Remove to bowl.
2. In large saucepan or Dutch oven, heat oil and 2 tablespoons butter over medium heat until butter melts. Add shallots and season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Cook 2 minutes, or until softened. Add rice and cook, stirring often, until toasted, about 3 minutes. Add wine and simmer, stirring occasionally, until evaporated, about 2 minutes.
3. Add 1⁄2 cup broth and cook, stirring, until completely absorbed. Continue adding remaining broth, 1⁄2 cup at a time, cooking and stirring often until rice is creamy and tender, about 20 minutes.
4. Remove pan from heat and stir in remaining tablespoon butter, currants, pine nuts, feta cheese, and parsley. Season with extra salt and pepper if desired.
Comments
This recipe is from Weeknights with Giada and, wow, it’s great! I enjoyed it so much that I’m actually planning on making it again right away! This is a pretty rare event in my household. I did make the mistake of claiming it was vegetarian in the meal plan and, due to the chicken broth, it’s not. However, you could easily make it vegetarian by using a different liquid.
This risotto is really great. Every bite has a flavor burst thanks to the currants, pine nuts, and feta. I served it as a complete meal the first time I made it and I’ll have it as a side dish for the second time. I’ll also be making a double batch because this really does just serve four as a meal. We didn’t have a single bit leftover and I’d love to have more around for lunches next time.
Weeknights with Giada