Champagne-Feta Risotto

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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
4 servings (serving size: 1 cup risotto and 1 tablespoon parmesan)

Ingredients

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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

Preparation

Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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.

Created date

April 2000

Nutritional Information

Calories 331
Caloriesfromfat 27 %
Fat 10.1 g
Satfat 4.9 g
Monofat 4.1 g
Polyfat 0.6 g
Protein 12.4 g
Carbohydrate 45.8 g
Fiber 1.5 g
Cholesterol 24 mg
Iron 2.6 mg
Sodium 835 mg
Calcium 204 mg