vidalia onion risotto with feta

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Servs: 5   Prep:   Cook:

Recipe from Cooking Light

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  • add   2 teaspoons vegetable oil
  • add   2 cups chopped Vidalia or other sweet onion
  • add   2 large garlic cloves, minced
  • add   1 1/2 cups uncooked Arborio or other short-grain rice
  • add   2 (14 1/2-ounce) cans vegetable broth
  • add   1/2 cup (2 ounces) crumbled feta cheese, divided
  • add   1/3 cup chopped fresh flat-leaf parsley
  • add   1/4 cup (1 ounce) grated Parmesan cheese
  • add   Freshly ground pepper


  1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; saut? 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next portion of broth.
  2. Remove from heat; stir in 1/4 cup feta cheese, parsley, and Parmesan cheese. Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and pepper.

ChefsugNote From The Chef

ackochhar 21:34, 18 Sep 2007

Make sure broth is warmed before you add it. I added white wine (1/2 cup) to the broth also. This risotto makes great Arancini di Riso.

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