Around here, I try to share classic Greek dishes and sometimes, I like to share classics with a twist. Take Gemista aka Stuffed Peppers and Tomatoes (sometimes other veggies) – a dish made in every Greek household.
The usual stuffing consists of rice, onions, lots of herbs. Some families (like mine) also enjoy adding ground meat into the mix.
Today’s recipe is a risotto that will take just like Gemista. Yes! I served this as one of my courses at a recent Greek Supper Club and it was a hit. The risotto get’s the “gemista” flavour from roasting and pureeing tomatoes and peppers. Clever!
Print RecipeThere are many recipes for this dish on the Greek web but I liked Chef Panos Ioannidis’ version best. When one eats Gemista, Feta cheese is usually served with the dish and Chef Panos came up with an easy Feta Mousse as a garnish!
Risotto Like Gemista
Course: MainDifficulty: Easy4
servings40
minutes40
minutesIngredients
- Feta Mousse
1/2 cup Feta cheese
3-4 Tbsp. of heavy cream
- Roasted Vegetables
2 bell peppers (pick your favourite colours)
1 large tomato
- For the Risotto
1/3 cup extra virgin olive oil
1/2 cup finely diced onion
1 cup Arborio rice
1/2 cup dry white wine
3-4 cups hot vegetable stock
1/4 cup finely chopped parsley
1/4 cup finely chopped mint
1/4 cup finely chopped dill
4 Tbsp. unsalted butter
1 cup grated Parmesan cheese
sea salt and fresh ground pepper to taste
Directions
- To make the Feta Mousse, coarsely crumble the cheese and place in a food processor with the cream and blend until smooth. Transfer to a bowl, cover and place in the fridge.
- For the roasted vegetables, place on a parchment-lined pan and drizzle with olive oil and sprinkle with salt. Place in a pre-heated 400F oven for 20 minutes. Allow to cool, remove stems and seeds and chop. Place in a food processor and puree. Set aside.
- For the risotto, place a large pan on your stovetop over medium heat and add the olive oil and onions and sweat for 4-5 minutes. Add the rice and stir for a couple of minutes to toast.
- Add the wine and stir until absorbed by the rice. Add ladles of stock (one ladle at a time) while stirring (this step takes about 17 minutes).
- Add the roasted vegetable puree and stir in along with salt and pepper and stir for another 4-5 minutes.
- Add the chopped herbs and butter and stir in. Add the grated cheese and stir in.
- Divide and plate and serve a tablespoon of Feta mousse on top.
