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.

Recipe by Cooking Light April 1997

Gallery

Howard L. Puckett; Styling: Connie Formby

Recipe Summary

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

321 calories; calories from fat 19%; fat 6.6g; saturated fat 2.9g; mono fat 1.5g; poly fat 1.1g; protein 8.5g; carbohydrates 56.1g; fiber 2.3g; cholesterol 13mg; iron 3.1mg; sodium 606mg; calcium 135mg.