Vidalia Onion Risotto

9 ingredients
7 steps

Ingredients

  • 2 cups chopped vidalia onions or 2 cups other sweet onion
  • 2 large garlic cloves, minced
  • 1 1/2 cups uncooked arborio rice or 1 1/2 cups other short-grain rice
  • 2 (15 ounce) cans vegetable broth
  • 2/3 cup crumbled feta cheese (divided)
  • 1/3 cup grated fresh parmesan cheese
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 teaspoons vegetable oil
  • freshly group black pepper

Directions

  1. 1
    Heat oil in saucepan over medium heat.
  2. 2
    Add onion and garlic, saute 1 minutes.
  3. 3
    Stir in rice.
  4. 4
    Add 1/2 cup broth, cook until liquid is nearly absorbed, stirring constantly.
  5. 5
    Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (approximately 20 minutes).
  6. 6
    Remove from heat, stir in 1/3 cup feta, parsley and Parmesan.
  7. 7
    Spoon into serving bowl and top with 1/3 cup feta and pepper.

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