Vidalia Onion Risotto with Feta Cheese
Yield
5 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅓ | cup |
parsley leaves
fresh, chopped |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
vegetable oil
|
|
| 473 | ml |
sweet vidalia onions
chopped |
|
| 2 | large |
garlic cloves
minced |
*
|
| 355 | ml |
arborio (short-grain) rice
|
|
| 838.1 | ml/g |
vegetable stock
|
|
| 118 | ml |
feta cheese
crumbled, divided |
|
| 79 | ml |
parsley leaves
fresh, chopped |
|
| 59 | ml |
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.
