Champagne-Feta Risotto

"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

Yield:

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

Recipe from

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

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

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.

Note:

April 2000