I'm a veteran risotto maker, and this was one of the best to date. Sumptuous.
Vidalia Onion Risotto with Feta Cheese
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.
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- Calories: 321
- Calories from fat: 19%
- Fat: 6.6g
- Saturated fat: 2.9g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 1.1g
- Protein: 8.5g
- Carbohydrate: 56.1g
- Fiber: 2.3g
- Cholesterol: 13mg
- Iron: 3.1mg
- Sodium: 606mg
- Calcium: 135mg
- 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.
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