Vidalia Onion Risotto with Feta Cheese

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.