Recipe: Vidalia Onion Risotto with Feta Cheese

VIDALIA ONION RISOTTO WITH FETA CHEESE

2 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