July Onion Risotto Recipe

[twotreeses]

Does anyone have the July issue and wouldn't mind giving me the recipe for the Vidalia Onion with Feta Cheese (pg. 180) recipe?
Thanks!

[AndreaU]

I just made this last week & it was absolutely DELICIOUS! Here it is:

2 teaspoons vegetable oil
2 cups chopped Vidalia onion
2 large garlic cloves, minced
1-1/2 cups uncooked Arborio rice
2 (14-1/2 oz) cans vegetable broth
1/2 cup crumbled Feta cheese, divided
1/3 cup chopped fresh flat-leaf parsley
1/4 cup grated fresh Parmesan cheese

Heat oil in a saucepan over medium heat. Add onion and garlic, saute 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 (about 20 minutes total). Remove from heat; stir in 1/4 cup feta, parsley and Parmesan. Spoon into a serving bowl; top with 1/4 cup feta and ground black pepper. Garnish with fresh parsley sprigs, if desired.

Enjoy!

[twotreeses]

Thanks for taking the time!!!
Originally posted by AndreaU:
I just made this last week & it was absolutely DELICIOUS! Here it is:

2 teaspoons vegetable oil
2 cups chopped Vidalia onion
2 large garlic cloves, minced
1-1/2 cups uncooked Arborio rice
2 (14-1/2 oz) cans vegetable broth
1/2 cup crumbled Feta cheese, divided
1/3 cup chopped fresh flat-leaf parsley
1/4 cup grated fresh Parmesan cheese

Heat oil in a saucepan over medium heat. Add onion and garlic, saute 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 (about 20 minutes total). Remove from heat; stir in 1/4 cup feta, parsley and Parmesan. Spoon into a serving bowl; top with 1/4 cup feta and ground black pepper. Garnish with fresh parsley sprigs, if desired.

Enjoy!