Vidalia Onion Risotto with Feta Cheese

Vidalia Onion Risotto with Feta Cheese Recipe
Photo: Howard L. Puckett; Styling: Connie Formby
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.


5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 19 %
Fat 6.6 g
Satfat 2.9 g
Monofat 1.5 g
Polyfat 1.1 g
Protein 8.5 g
Carbohydrate 56.1 g
Fiber 2.3 g
Cholesterol 13 mg
Iron 3.1 mg
Sodium 606 mg
Calcium 135 mg


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


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.

April 1997
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