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Vidalia Onion Risotto with Feta Cheese

 

29

Yield

5

servings

Prep

10

min

Cook

25

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 teaspoons vegetable oil
2 cups sweet vidalia onions
chopped
2 large garlic cloves
minced
*
1 ½ cups arborio (short-grain) rice
29 ounces vegetable stock
½ cup feta cheese
crumbled, divided
cup parsley leaves
fresh, chopped
¼ cup Parmesan cheese
grated
1 x black pepper
freshly ground
*

Directions

Heat oil in saucepan over medium heat.

Add onion and garlic, and sauté 1 minute.

Stir in rice. Add ½ cup broth; cook until liquid is nearly absorbed, stirring constantly.

Add the remaining broth, ½ 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 ¼ cup of the feta cheese, parsley, and parmesan cheese.

Spoon rice mixture into a serving bowl.

Top with remaining feta and pepper.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 386g (13.6 oz)
Amount per Serving
Calories 33519% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 261mg 11%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 12%
Sugars g
Protein 18g
Vitamin A 8% Vitamin C 19%
Calcium 18% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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