Vidalia onion risotto
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 2 | cups | Chopped vidalia onion (sweet onion) |
| 2 | larges | Garlic cloves, minced |
| 1½ | cup | Arborio rice, uncooked or other short-grain rice |
| 29 | ounces | Low sodium vegetable broth |
| ½ | cup | Feta cheese, crumbled divided |
| ⅔ | cup | Chopped fresh flatleaf parsley |
| ¼ | cup | Grated parmesan cheese |
| Freshly ground pepper | ||
Directions
To make 5 1-cup servings: Heat oil in a medium saucepan over medium heat.
Add onion and garlic; saute 1 minute. Stir in rice. Add ½ cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next portion of broth.
Remove from heat; stir in ¼ cup feta cheese, parsley and Parmesan cheese.
Spoon rice mixture into a serving bowl; top with ¼ cup feta cheese and pepper.
[19% CFF] per serving: 321 calories, 6⅗ grams fat (2.9 grams saturated, 1½ grams monounsaturated, 1⅒ grams polyunsaturated), 8½ grams protein, 56⅒ grams carbohydrates, 2.3 grams fiber, 13 milligrams cholesterol, 3⅒ milligrams iron, 606 milligrams sodium, 135 milligrams calcium.
"Cooking Light magazine just celebrated its 10th anniversary by publishing an issue full of readers' favorite recipes. Here's one of those classics. " ~- By Ann Burger, Food Editor, of the Post and Courier (); Databased by patH c/o phannema@...
on Apr 13, 1997
Recipe by: Cooking Light, Anniversery Book 1997 Posted to Digest eat-lf.v097.n102 by PATh <phannema@...> on Apr 16, 1997