Vidalia Onion Risotto with Feta Cheese

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.

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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.
  2. 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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