Risotto Yemista (vegan)(gluten Free) (v) Recipe
tomato & florina pepper sauce | dill & mint | herbs infused oil | confit cherry tomatoes
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Ingredients
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Risotto Base
Tomato & Florina Pepper Sauce
Herb Infused Oil
Confit Cherry Tomatoes
Method
Risotto Preparation
- 1
- 2
Toast Rice
Add the Arborio rice to the saucepan and stir for about 1-2 minutes until the rice is lightly toasted.
- 3
Add Broth Gradually
Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 4
Season
Once the risotto is cooked, season with salt and black pepper to taste. Remove from heat and set aside.
Tomato & Florina Pepper Sauce Preparation
- 5
Prepare Sauce
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced tomatoes and roasted Florina peppers, along with dried oregano, salt, and black pepper. Cook for about 10-15 minutes until the sauce thickens.
Herb Infused Oil Preparation
- 6
Infuse Oil
In a small saucepan, combine the olive oil, chopped dill, chopped mint, and smashed garlic. Heat over low heat for about 15 minutes, allowing the flavors to infuse. Strain the oil and set aside.
Confit Cherry Tomatoes Preparation
- 7
Prepare Confit
Preheat your oven to 250°F (120°C). In a baking dish, combine cherry tomatoes, olive oil, fresh thyme, and salt. Bake for about 1-2 hours, until the tomatoes are soft and bursting.
Assembly
- 8
Combine and Serve
To serve, spoon the risotto into bowls, top with the tomato and Florina pepper sauce, drizzle with herb infused oil, and garnish with confit cherry tomatoes. Enjoy!