Greek Risotto with Roasted Tomatoes & Olives

Ingredients

• 2 cups cherry tomatoes
• 1/2 cup mixed pitted olives I used a Greek mix
• 1 tablespoon olive oil
• 1/2 teaspoon ground pepper
• 2 teaspoons honey
• 1/2 teaspoon dried oregano
• salt to taste, I add it at the end because the olives are already so salty
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 onion finely diced
• 4 garlic cloves finely minced
• 1 teaspoon dried oregano
• 1 cup arborio rice
• 1 cup dry white wine
• 4 cups vegetable broth low-sodium, warmed
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill lightly chopped
• 1/4 cup fresh parsley lightly chopped
• salt
• pepper

Nutrition

• Calories : 330 calories
• Carbohydrate : 38 grams
• Cholesterol : 25 milligrams
• Fat : 13 grams
• Fiber : 3 grams
• Protein : 9 grams
• SaturatedFat : 5 grams
• Sodium : 1260 milligrams
• Sugar : 7 grams