Risotto with Greek olives and tomatoes

I present to you a traditional Bulgarian recipe. You can consume it as a light appetizer or main course. It contains the olives I love so much, which in ancient myths have a divine origin and are revered by priests, rulers and healers. Deification was not an obstacle for the fruits to be a preferred food, nor for oil to be obtained from them. The qualities and effects of the Mediterranean diet are very popular today in the modern world. On the market we can find countless types of olive oil and an incredible variety of olives, judging by their size, colors and methods of processing, canning and packaging.

Necessary products for 6 servings:

300 g of rice
2 carrots
1 onion
3 medium-sized tomatoes
1 green pepper
900 ml. water
oil, salt, olives, savory

Method of preparation:

Finely chop the onion and the carrots into rings. I used baby carrots. Fry them in a pan with heated oil. Add the green pepper and fry. After the vegetables soften, add the rice that you have previously passed through water.

Once it becomes “glassy”, pour the mixture into a pan. Season with salt and savory.

Arrange the olives and tomatoes on top, pour 900 ml. water and bake at 180 degrees until the rice is ready.