- 2 Onions (about 100 grams)
- 6 dried Tomatoes (about 25 grams)
- 4 sprigs Thyme
- 2 sprigs Sage
- 2 tablespoons Olive oil
- 150 grams Short-grain rice
- 600 milliliters Vegetable broth
- 1 small Cauliflower (600 grams)
- 8 green Olives (with herbs, pitted; 20 grams)
- 150 grams Feta cheese
Peel the onions and dice.
Cut the tomatoes crosswise into thin strips.
Rinse herbs, shake dry and pluck the leaves. Set some sage leaves aside and cut the rest into strips.
Heat oil in a large pot and sauté onions until translucent.
Add rice, tomatoes, thyme and sage strips. Sauté over medium heat, stirring, 2-3 minutes.
Pour in 200 ml (approximately 3/4 cup) broth and bring to a boil. Cook covered for about 20 minutes over low heat. While cooking, gradually stir in the remaining broth.
Meanwhile, rinse cauliflower, trim and cut into florets. Add to the rice and cook covered, 8-10 minutes longer.
Cut olives into rings. Cut feta cheese into cubes. Divide olives and cheese cubes equally and toss half of each with the rice.
Season risotto with salt and pepper. Serve garnished with the remaining olives, feta cheese cubes and sage leaves.