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.
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
How to Make It
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.
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.