Vidalia Onion Risotto with Feta Cheese

Vidalia Onion Risotto with Feta Cheese
Photo by Howard L. Puckett


  • 1 ½ cups uncooked Arborio or other short-grain rice
  • 2 (14 1/2-ounce) cans vegetable broth
  • ½ cup (2 ounces) crumbled feta cheese, divided
  • 2 teaspoons vegetable oil
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 cups chopped Vidalia or other sweet onion
  • ¼ cup (1 ounce) grated Parmesan cheese
  • + 2 more ingredients
    • Freshly ground pepper
    • 2 large garlic cloves, minced

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 addin...

View full recipe at My Recipes


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