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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 27%
  • Fat: 10.1g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 12.4g
  • Carbohydrate: 45.8g
  • Fiber: 1.5g
  • Cholesterol: 24mg
  • Iron: 2.6mg
  • Sodium: 835mg
  • Calcium: 204mg

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

  1. Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  2. 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.
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