Vidalia Onion Risotto with Feta Cheese

Sweet Vidalia onions and salty, tangy feta cheese aren’t the usual risotto combination, but they work brilliantly together. The onions provide a natural sweetness that deepens as they saute with garlic, and the feta crumbled in at the end adds briny sharpness that cuts through the creamy rice.

The method is classic risotto technique. Saute the onion and garlic, toast the arborio rice briefly in the oil, then add vegetable broth half a cup at a time, stirring constantly until each addition is absorbed. This slow addition of liquid is what coaxes the starch out of the rice and creates that characteristic creamy texture without any cream.

Two cheeses finish the dish: feta folded in off the heat and Parmesan stirred through for nutty richness. Fresh parsley and cracked black pepper on top keep it bright.

Pro Tips

• Stir constantly and keep the heat at medium. Walking away from risotto, even briefly, leads to scorching and uneven cooking.
• Add broth only when the previous addition is nearly absorbed. The rice should look wet but not soupy before each new pour.
• Stir in the feta off the heat so it softens without melting completely. You want distinct creamy chunks, not feta dissolved into the rice.
• Use Vidalia onions specifically if you can find them. Regular yellow onions are sharper and change the flavor balance.

Variations

• Add sun-dried tomatoes with the onions for color and a deeper savory note.
• Stir in fresh baby spinach at the very end for a green risotto variation.
• Use chicken broth instead of vegetable broth for a richer, more savory base.