Vidalia Onion Risotto with Feta Cheese

By KDHarmon

Ingredients

• 2 tsp vegetable oil
• 2 C chopped Vidalia or other sweet onion
• 2 large garlic cloves, minced
• 1-1/2 C Arborio
• 2 (14-1/2 oz) cans vegetable broth
• 1/2 C (2 oz) crumbled feta, divided
• 1/3 C chopped fresh flat-leaf parsley
• 1/4 C grated Parmesan cheese
• Freshly ground pepper

Preparation

Step 1

Heat oil in medium saucepan over medium heat. Add onion and garlic, saute 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 next portion.

Remove from heat, stir in 1/4 cup feta, parsley and parmesan cheese. Spoon rice mixture into serving bowl, top with remaining feta and pepper.