• Aborio rice - 500g
  • 2 onions - finely diced
  • shallots - finely diced
  • bottle of champagne - expensive
  • vegetable stock - 4 cups
  • fetta cheese - small block chopped
  • sundried tomatoes - 200g jar
  • olives - sliced - 200g jar
  • pine nuts - couple of handfuls
  • garlic
  • sambal olek - 2 teaspoons


  1. Stir fry onion with garlic until golden. Add sundried tomatoes, olives for a further 3-4 minutes. Remove from pan
  2. Add aborio rice to pan. Pour in mixture of champagne and vegetable stock stirring occasionally. Allow to nearly evaporate and add water if necessary
  3. When rice is cooked, stir through sambal olek to taste. Add earlier mixture of onions, sundried tomatoes and olives. Add fetta, pine nuts and shallots
  4. Serve with a garden salad

Interesting History

I used to make this with red wine until I developed an awful reaction which would make me sick with just a couple of sips.

The pine nuts came later when I cooked this dish for my mum and she suggested that I add them to give the dish some texture. The fetta was added after I saw it used in a few dishes and thought I would see how it would go with the risotto.

The last time I cooked the red wine variant of this dish was at a dinner party I was hosting and one of guests cooked this dish 3 times in one week (once to practice, once for her husband and once for the extended family).


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