1 1/2 cups uncooked Arborio or other short-grain rice
1/2 cup (2 oz.) crumbled feta cheese, divided
1/3 cup chopped fresh flat-leaf parsley
1/4 cup fresh grated Parmesan cheese
fresh ground black pepper
Instructions
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; saute 1 minute. Add rice; cook 1 minute, stirring constantly. Reduce heat to medium. Stir in 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in 1/4 cup feta, parsley and Parmesan. Spoon rice mixture into a serving bowl; top with 1/4 cup feta and pepper.