VIDALIA ONION RISOTTO WITH FETA CHEESE2 tsp 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 2 can (14.5 oz each) vegetable broth, divided 1/2 cup crumbled feta cheese divided 1/3 cup chopped fresh parsley 1/4 cup grated parmesan cheese freshly ground pepper Heat oil in saucepan over medium heat. Add onion and garlic, and saute 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 the broth is nearly absorbed before adding the next. Remove from the heat; stir in 1/4 cup of the feta cheese, parsley, and parmesan cheese. Spoon rice mixture into a serving bowl. Top with remaining feta and pepper. Source: Cooking Light Magazine
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