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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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One time when I was making risotto, I had leftover Champagne, so I tossed it in. Now I'm famous for this dish. -CL Reader Ingredients:
1/3 cup water |
1/2 teaspoon dried basil |
2 (16-ounce) cans fat-free, less-sodium chicken broth |
1 tablespoon olive oil |
1 cup chopped onion |
1 cup arborio rice or other short-grain rice |
1/2 cup champagne or white wine |
2/3 cup (about 2 1/2 ounces) crumbled feta cheese |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes. Add rice; sauté 2 minutes. Stir in Champagne; cook 1 minute or until the liquid is absorbed. Stir in 1 cup broth mixture; cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in feta. Sprinkle each serving with Parmesan cheese.
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