Vidalia Onion Risotto
Recipe By : Cooking Light, Anniversery Book 1997
Serving Size : 5

2 teaspoons vegetable oil
2 cups chopped vidalia onion (sweet onion)
2 large garlic cloves -- minced
1 1/2 cups arborio rice -- uncooked or other
short-grain rice
29 ounces low sodium vegetable broth
1/2 cup feta cheese -- crumbled divided
2/3 cup chopped fresh flatleaf parsley
1/4 cup grated parmesan cheese
freshly ground pepper

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 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
nearly absorbed before adding the next portion of broth.

Remove from heat; stir in 1/4 cup feta cheese, parsley and Parmesan cheese.
Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and
pepper.

[19% CFF] per serving: 321 calories, 6.6 grams fat (2.9 grams saturated,
1.5 grams monounsaturated, 1.1 grams polyunsaturated), 8.5 grams protein,
56.1 grams carbohydrates, 2.3 grams fiber, 13 milligrams cholesterol, 3.1
milligrams iron, 606 milligrams sodium, 135 milligrams calcium.