Vidalia Onion and Feta Cheese Risotto

Total Time
37mins
Prep 15 mins
Cook 22 mins

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

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

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~ December 02, 2010

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 :) May 10, 2009

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