Hi folks,

Since several of you have requested the recipe for the risotto, I thought I’d post it. You can also find it on the Cooking Light website at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=230841

I’m so glad you enjoyed this type of comfort food. I’ll try to include more risottos in the winter menus.

Vidalia Onion Risotto with Feta Cheese

• 2 teaspoons vegetable oil 2 cups chopped Vidalia or other sweet onion 2 large garlic cloves, minced 1 1/2 cups uncooked Arborio or other short-grain rice 2 (14 1/2-ounce) cans vegetable broth 1/2 cup (2 ounces) crumbled feta cheese, divided 1/3 cup chopped fresh flat-leaf parsley 1/4 cup (1 ounce) grated Parmesan cheese Freshly ground pepper

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 adding the next portion of broth.

Remove from heat; stir in 1/4 cup feta cheese, parsley, and Parmesan cheese. Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and pepper.

5 servings (serving size: 1 cup)

Cooking Light, APRIL 1997

This entry was posted on Monday, November 5th, 2007 at 10:01 am and is filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.