vidalia onion/feta risotto

[SusanH]

I would suggest as a side dish, but make sure you have about 6 people to eat with you. Serve it Lamb, Pork tenderloin, or even roasted chicken. You could even do a whole beef tenderloin - served like a pork tenderloin. You need a main dish that is flavored stronger than the risotto.

Good Luck!!

Susan


Originally posted by mlynn:
Has anyone tried the risotto that is featured at the end of the July issue? Would you suggest serving it a a main course, or as a side. Also, what should I serve it with?

thanks for any feedback!

[TEETEEOB]

I loved this risotto! The sweet onions work well with the feta and parmesan cheeses. I usually cut the recipe in half since there are just two of us. I prefer it as a side dish to grilled meats.

[mlynn]

Has anyone tried the risotto that is featured at the end of the July issue? Would you suggest serving it a a main course, or as a side. Also, what should I serve it with?

thanks for any feedback!

[Marsha]

This risotto is great! I think it is rich enough to be the main course, served with a green salad with cukes & tomatoes & a "sharp" vinaigrette.

[Natasha]

Glad to hear this is a winner, because it looks sooo good. On the subject of risotto ... I just have to tell you about one of my favorite cookbooks, which happens to be devoted solely to risotto: the Williams-Sonoma Kitchen Library Risotto cookbook. There are recipes for various vegetable, seafood, meat & poultry, and shaped risotti, plus info about accompanying herbs and cheeses. The pictures and design are lovely, but what I like best is that everything seems to come out delicious! Among my favorites are the one with tomatoes and basil, the one with asparagus, and the one with greens, gorgonzola and walnuts. Anyway, just had to tell you that I heartily recommend this book!!

[RunnerKim]

Natasha - I just saw that cookbook at the library and almost picked it up as it did look good - now i'll have to go back and get it.

My first experience with Risotto was the Vidalia/feta risotto - and it was wonderful, although I agree with those that said they'd serve it as a side.

Kim

[mmgreens]

Hi Risotto fans, I am looking for this recipe and cant seem to find it on line. My magazine is missing.... I have bought all the ingredients now I need the directions. thanks

[Grace]

Here you go...

CookWare(tm) from Cooking Light(r)

Vidalia Onion Risotto With Feta Cheese

SOURCE: Cooking Light YEAR: July PAGE: 180

INGREDIENTS FOR 5 SERVINGS:
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 fresh Parmesan cheese
Freshly ground black pepper
Flat-leaf parsley sprigs (optional)

INSTRUCTIONS:
1. 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
pepper. Garnish with parsley sprigs, if desired. Yield: 5 servings (serving
size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 321 (18% from fat); FAT 6.5g (sat 2.8g, mono 1.5g, poly 1.1g);
PROTEIN 8.5g; CARB 56.1g; FIBER 2.3g; CHOL 13mg; IRON 3mg; SODIUM 670mg;
CALCIUM 135mg

[Kristilyn1]

Anyone else feel that some serious time could be saved by sauteeing the onions and then sticking everything in the microwave?

I thought this was delicious too!

Kristi

[marilynn]

I just made the risotto last night. It was delicious with a marinated grilled chicken breast. Can't wait to reheat the leftovers for a side to another meal during the week.