Vidalia Onion and Feta Cheese Risotto

Name: Vidalia Onion and Feta Cheese Risotto
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 5 cups, 6 serving(s)
Ingredients: 2 teaspoons vegetable oil; 2 cups vidalia onions, chopped; 2 large garlic cloves, minced; 1 1/2 cups arborio rice, uncooked short-grain rice; 3 1/2 cups chicken broth; 1/2 cup feta cheese, crumbled and divided in two parts; 1/3 cup fresh Italian parsley, chopped; 1/4 cup parmesan cheese, freshly grated; fresh ground pepper; 1 sprig parsley (to garnish)

Submitted by Elly in Canada

"This risotto is delicious and creamy. The sweet Vidalia onions balance nicely with the rich feta and salty Parmesan cheese. Recipe source: Pat Baird"

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Ready In:: 37mins
Ingredients:: 10
Yields:: 5 cups
Serves:: 6

ingredients

2 teaspoons vegetable oil
2 cups vidalia onions, chopped
2 large garlic cloves, minced
1 ¹⁄₂ cups arborio rice, uncooked short-grain rice
3 ¹⁄₂ cups chicken broth
¹⁄₂ cup feta cheese, crumbled and divided in two parts
¹⁄₃ cup fresh Italian parsley, chopped
¹⁄₄ cup parmesan cheese, freshly grated
fresh ground pepper
1 sprig parsley (to garnish)

directions

Heat broth in saucepan and keep hot on low burner.
Heat oil in saucepan over medium heat.
Add onions and garlic, saute 2 minutes.
Add rice, stir until all grains are coated with the oil, garlic, onion mixture.
Add 1/2 cup hot broth, cook stirring constantly until liquid is absorbed.
Add remaining broth 1/3 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.
This will take approximately 20 minutes, rice should be tender, al dente.
Remove from heat, stir in 1/4 cup of the feta, parsley and Parmesan cheese.
Spoon into a serving dish and top with remaining feta and freshly ground pepper to taste.
Garnish with sprig of parsley.
Risotto should be served immediately!

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Reviews

This risotto was simply outstanding, we devoured it! I have a slight risotto addiction, so I just know I'll be making this again. Thanks for a delicious dish Elly!

Leslie
Made this for Mothers Day and everyone loved it! I cooked it a little longer with a little more broth, but could be because I had the temperature too high. Thanks!

Stefanie

RECIPE SUBMITTED BY

Elly in Canada

Canada

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