Fresh Beans and Peas Risotto with Feta and Fresh Zaatar

Method

• 1)

  Prepare your stock, you can use 2 cubes of organic stock or you can use your own vegetable stock. We will need it boiling hot.

• 2)

  For every cup of risotto rice, you will need 4-5 cups of liquid.

• 3)

  Add the liquid about 1/2 a cup at a time, and keep stirring to allow the liquid to get absorbed before adding more liquid.

• 4)

  Heat 2 tbsp of olive oil and 1 tbsp of butter in a large heavy based pot.

• 5)

  Add the chopped onion and the crushed garlic and sauté until fragrant and transparent.

• 6)

  Season with salt, freshly cracked black pepper and dried herbs

• 7)

  Add the peas and beans, sauté for a few minutes then add a handful of fresh zaatar and stir.

• 8)

  Next add 1 cup of risotto rice and mix well to coat the rice with the fragrant oils and vegetables.

• 9)

  Start by adding the first cup of stock. If using white wine, use it at this stage. It will help deglaze the bottom of the pan from any caramelized bits.

• 10)

  Keep on mixing and scraping the bottom of the pan and gradually adding your liquid until you have about 1/4 cup left.

• 11)

  At this stage, reduce heat to a minimum. Add 1 tbsp of butter, add the 2/3 of the feta, 2 tsp of grated Parmesan cheese and add the liquid if needed. Season.

• 12)

  Add the zest of 1 lemon.

• 13)

  Take of heat when rice is cooked but the mixture is soft.
  Fold in more feta.

• 14)

  Serve immediately with some more fresh zaatar leaves, some tomatoes and toasted pine nuts.