Mediterranean Risotto / Ριζότο με Λαχανικά

Wednesday, May 2, 2012

It's been so hot the past couple of days! And it happened quite suddenly. Only last week it was raining and the wind blew cold from the North. Today the thermometer hit the low 30's (that's 90F for my American friends) and I'm starting to think that summer has arrived, premature, yet here.

I spent the last weekend of April in Istria, drinking wonderful wine and eating my way though humongous quantities of fresh bread, prosciutto, wild asparagus and pasta! I came back fully sated and a couple kilos heavier. But who cares!!

The view of the sea brought back memories of summers past and I had to seriously restrain myself from dipping into the water, the Adriatic is still quite cold for my Aegean constitution!

Coming back to Zagreb I need something to remind me of the sea! That is, something different from the mini heatwave we've been experiencing! So I venture into the farmer's market to buy my favourite summer vegetables, tomatoes, peppers, aubergines and courgettes!

Fresh thyme and feta cheese just completed my homage to the Mediterranean, serving as a prelude to what is going to follow over the next few months!

Mediterranean Risotto
Adapted from The Food Doctor Ultimate Diet by Ian Marber
Serves 2


  • 1 onion finely sliced
  • 1 tablespoon olive oil, plus a little to drizzle over the courgettes
  • 100 gr (3 1/2oz) brown risotto rice
  • 200 ml (7 oz) vegetable stock
  • 2 springs fresh thyme (or 1 teaspoon dried thyme)
  • 2 medium courgettes cut into medium thin slices (I used a mandolin)
  • 250 gr (8oz) red peppers coarsely chopped
  • A squeeze of lemon juice
  • 50 gr feta cheese (or more :)

  1. In a big saucepan soften the onion in the olive oil for about 5 minutes. Add the rice and stir for a few seconds. Add the stock and the thyme, stir well and leave to simmer for about 25 minutes, or until the rice is just cooked and the stock is absorbed. 
  2. Put the courgettes and the peppers in a baking tray, drizzle with olive oil and to so that are all covered with oil. Put under a medium - hot grill and brown turning them regularly. 
  3. When the rice is cooked, mix with the vegetables and add a squeeze of lemon juice. Serve topped with crumbled feta cheese.

You can pair this dish with a light fruity rose like Roxanich Rose 2009 or an aromatic Malvazia from Poletti
Ριζότο με Λαχανικά
Εμπνευσμένο από το βιβλίο The Food Doctor Ultimate Diet του Ian Marber
Για 2 άτομα


  • 1 κρεμμύδι κομμένο σε λεπτές φέτες
  • 1 κουταλιά της σούπας ελαιόλαδο, και λίγο ακόμα για να ραντίσουμε τα κολοκύθια
  • 100 γρ καφέ ρύζι για ριζότο
  • 200 ml ζωμός λαχανικών
  • 2 κλωναράκια φρέσκο θυμάρι or 1 κουταλάκι του γλυκού ξερό
  • 2 μέτρια κολοκυθάκια κομμένα σε λεπτές φέτες
  • 250 γρ κόκκινη πιπεριά ψιλοκομμένη 
  • 1 κουταλιά της σούπας χυμό λεμονιού
  • 50 γρ φέτα

  1. Σοτάρουμε το κρεμμύδι στο ελαιόλαδο για 5 λεπτά. Προσθέτουμε το ρύζι και ανακατεύουμε για λίγο. Προσθέτουμε τον ζωμό και το θυμάρι. Ανακατεύουμε καλά και βράζουμε σε σιγανή φωτιά για 25 λεπτά ή μέχρι να γίνει το ρύζι και να απορροφηθεί ο ζωμός.  
  2. Βάζουμε τα κολοκυθάκια και τις πιπεριές σε ένα ταψάκι και τα περιχύνουμε με λίγο λάδι. Τα βάζουμε κάτω από ζεστό γκριλ και τα αφήνουμε μέχρι να ψηθούν γυρνώντας τα συχνά.  
  3. Όταν το ρύζι βράσει, το ανακατεύουμε με τα λαχανικά, ρίχνουμε το χυμό λεμονιού και τη φέτα. 


  1. This sounds delightful, Maria! This is something I'll need to try once we get back 'home' as I also eat gluten free. I noticed you're in Zagreb? We're currently on the Adriatic, in a lovely town called Trogir. A small world...

    1. Thank you for stopping by dear Tricia! Trogir is a beautiful place! Are you going to stay in Croatia for long? My husband and I have been "posted" in Zagreb for the past 4 years. Enjoy Croatia and I can't wait to read about your next adventure!!


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