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Vidalia Onion Risotto With Feta Cheese




Source of Recipe


Posted by Darlene


Recipe Introduction


Recipe By : Cooking Light, June 1995


Recipe Link: Darlene's Kitchen Pantry

List of Ingredients




2 teaspoons vegetable oil
2 cups chopped Vidalia or other sweet onion
2 large garlic cloves -- minced
1 1/2 cups Arborio or other short-grain rice
29 ounces vegetable broth -- (2 cans)
1/2 cup crumbled feta cheese -- (2 ounces) divided
1/3 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmesan cheese
Freshly ground pepper

Recipe



Heat oil in a saucepan over medium heat. Add onion and garlic, and sauté 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next. Remove from heat; stir in 1/4 cup feta cheese, parsley, and Parmesan cheese. Yield: 5 servings (serving size: 1 cup).

NOTES : Spoon rice mixture into a serving bowl; top with remaining feta and pepper.