Vidalia Onion and Feta Cheese Risotto

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

• Ready In: 37 mins
• Serves: 6
• Yields: 5 cups

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

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!