Vidalia onion risotto with feta cheese
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 2 | cups | Chopped Vidalia or other |
| .sweet onion | ||
| 2 | larges | Garlic cloves, minced |
| 1½ | cup | Arborio or other short- grain rice |
| 2 | cans | 14.5 oz ea vegetable broth |
| ½ | cup | Crumbled feta cheese divided |
| ⅓ | cup | Chopped fresh parsley |
| ¼ | cup | Grated parmesan cheese |
| Freshly ground pepper | ||
Directions
Heat oil in saucepan over medium heat. Add onion and garlic, and saute 1 minute. Stir in rice. Add ½ cup broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, ½ cup at a time, stirring constantly until each portion of the broth is nearly absorbed before adding the next. Remove from the heat; stir in ¼ cup of the feta cheese, parsley, and parmesan cheese. Spoon rice mixture into a serving bowl. Top with remaining feta and pepper.