Vidalia Onion Risotto
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
5 1 cup
- Serves:
- 5
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
- Heat oil in saucepan over medium heat.
- Add onion and garlic, saute 1 minutes.
- 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 adding the next (approximately 20 minutes).
- Remove from heat, stir in 1/3 cup feta, parsley and Parmesan.
- Spoon into serving bowl and top with 1/3 cup feta and pepper.
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Reviews
-
This was so good. This was the first risotto I have ever made and I was a little worried about half way through the cooking process that I had chosen the wrong rice. It was getting nice and creamy but the rice was still way too chewy. (I used calasparra rice that I had leftover after making paella). Once all the liquid was absorbed it was just right. The feta and parmesan combination is one of my favorites and along with the onion and garlic it was a perfect side dish. Thanks for another delicious recipe Galley Wench!
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"