Greek Fish and Tomato Risotto

Ingredients

• •1 cup arborio rice
• •3 cups vegetable broth
• •1 lb white fish fillets (such as cod or tilapia)
• •1 cup cherry tomatoes, halved
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1/4 cup fresh parsley, chopped
• •2 tbsp olive oil
• •1 tsp dried oregano
• •Salt and pepper to taste
• •Lemon wedges for serving

Instructions

1. 1

   In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened, about 3 minutes.

2. 2

   Stir in the arborio rice and cook for 1-2 minutes, allowing it to toast slightly.

3. 3

   Pour in the vegetable broth, bring to a simmer, and cover. Cook for about 15 minutes, stirring occasionally until the rice is creamy and al dente.

4. 4

   Gently fold in the fish fillets, halved cherry tomatoes, oregano, salt, and pepper. Cover and cook for an additional 5 minutes, or until the fish is fully cooked and flaky.

5. 5

   Remove from heat and stir in the fresh parsley.

6. 6

   Serve hot with lemon wedges on the side for a bright finish.