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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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One of Cooking Lights most popular recipes. I've modified slightly by adding a little more cheese. Ingredients:
2 cups chopped vidalia onions or 2 cups other sweet onion |
2 large garlic cloves, minced |
1 1/2 cups uncooked arborio rice or 1 1/2 cups other short-grain rice |
2 (15 ounce) cans vegetable broth |
2/3 cup crumbled feta cheese (divided) |
1/3 cup grated fresh parmesan cheese |
1/3 cup chopped fresh flat-leaf parsley |
2 teaspoons vegetable oil |
freshly group black pepper |
Directions:
1. Heat oil in saucepan over medium heat.
2. Add onion and garlic, saute 1 minutes.
3. Stir in rice.
4. Add 1/2 cup broth, cook until liquid is nearly absorbed, stirring constantly.
5. Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (approximately 20 minutes).
6. Remove from heat, stir in 1/3 cup feta, parsley and Parmesan.
7. Spoon into serving bowl and top with 1/3 cup feta and pepper.
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