Vidalia Onion Risotto with Feta Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This fusion risotto from our June 1995 issue incorporates tangy Greek feta cheese and Georgia's sweet Vidalia onions with Italian Arborio rice. The vegetable broth adds a refreshing twist to the dish which traditionally calls for beef stock. Serve immediately, or it may lose its creaminess. Ingredients:
2 teaspoons vegetable oil |
2 cups chopped vidalia or other sweet onion |
2 large garlic cloves, minced |
1 1/2 cups uncooked arborio or other short-grain rice |
2 (14 1/2-ounce) cans vegetable broth |
1/2 cup (2 ounces) crumbled feta cheese, divided |
1/3 cup chopped fresh flat-leaf parsley |
1/4 cup (1 ounce) grated parmesan cheese |
freshly ground pepper |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 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.
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