Recipe: Vidalia Onion Risotto (using parmesan and feta cheese)

VIDALIA ONION RISOTTO

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

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.

Makes 5 servings (1 cup each)
Source: Cooking Light, Anniversery Book 1997, recipe by Ann Burger, Food Editor, of the Post and Courier