Vidalia Onion Risotto

[Michele]

Hi all:

Could one of you Master Cook gurus please post the recipe for CL's Vidalia Onion Risotto? Thanks!!

[Teresa]

Here you go - though I wouldn't call myself as a 'guru'. Love this recipe. I mix leftovers (if there are any) with breadcrumbs and egg to make rice cakes. Yum.
(use best quality feta here)


* Exported from MasterCook *

Vidalia Onion Risotto with Feta Cheese

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : April '97 Rice
Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

Serving Size: 1 cup

Source:
"Cooking Light, April 1997, p.119"
Copyright:
"© Cooking Light"
Yield:
"5 cups"

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Per serving: 311 Calories (kcal); 6g Total Fat; (17% calories from fat); 9g Protein; 55g Carbohydrate; 18mg Cholesterol; 896mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : This fusion risotto from our June 1995 issue incorporates tangy Greek Feta cheese and Georgia's sweet Vidalia onions with Italian Arborio rice. The vegetable broth adds a refreshing twist to the dish which traditionally calls for beef stock. Serve immediately, or it may lose its creaminess.
Nutr. Assoc. : 0 2679 0 2081 5846 3272 2682 25073 0

[Michele]

Thank you so much!!