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Vidalia Onion Risotto with Feta Cheese

Source of Recipe


Cooking Light Complete Cookbook






List of Ingredients



• 2 (14 1/2 ounce) cans vegetable broth
  
• 2 teaspoons vegetable oil
  
• 2 cups chopped Vidalia or other sweet onion
  
• 2 large cloves garlic, minced
  
• 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



1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
   
   
2. 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.
   
   
3. Yield: 5 servings (serving size: 1 cup). 332 cal, 7.8g fat, 8.7g pro, 56m carb, 2.1g fiber, 18mg chol, 904mg sod.