Vidalia Onion Risotto with Feta Cheese

[Guest guest]

I made this with dinner tonight; very good.

 

* Exported from MasterCook *

 

Vidalia Onion Risotto With Feta Cheese

 

Recipe By : Cooking Light, June 1995, page 75

Serving Size : 5 Preparation Time :0:15

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons 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

29 ounces vegetable broth -- (2 cans)

1/2 cup crumbled feta cheese -- (2 ounces) divided

1/3 cup chopped fresh flat-leaf parsley

1/4 cup grated Parmesan cheese

Freshly ground pepper

 

Heat oil in a 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 broth is nearly absorbed before adding the

next. Remove from heat; stir in 1/4 cup feta cheese, parsley, and Parmesan

cheese. Yield: 5 servings (serving size: 1 cup).

 

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NOTES : Spoon rice mixture into a serving bowl; top with remaining feta and

pepper.

Nutr. Assoc. : 0 5454 0 4919 0 0 3394 0 0