Vidalia onion risotto

5 Servings

Ingredients

Quantity Ingredient
2 teaspoons Vegetable oil
2 cups Chopped vidalia onion (sweet onion)
2 larges Garlic cloves, minced
1½ cup Arborio rice, uncooked or other short-grain rice
29 ounces Low sodium vegetable broth
½ cup Feta cheese, crumbled divided
⅔ cup Chopped fresh flatleaf parsley
¼ cup Grated parmesan cheese
Freshly ground pepper

Directions

To make 5 1-cup servings: Heat oil in a medium saucepan over medium heat.

Add onion and garlic; saute 1 minute. Stir in rice. Add ½ cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, ½ 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 ¼ cup feta cheese, parsley and Parmesan cheese.

Spoon rice mixture into a serving bowl; top with ¼ cup feta cheese and pepper.

[19% CFF] per serving: 321 calories, 6⅗ grams fat (2.9 grams saturated, 1½ grams monounsaturated, 1⅒ grams polyunsaturated), 8½ grams protein, 56⅒ grams carbohydrates, 2.3 grams fiber, 13 milligrams cholesterol, 3⅒ milligrams iron, 606 milligrams sodium, 135 milligrams calcium.

"Cooking Light magazine just celebrated its 10th anniversary by publishing an issue full of readers' favorite recipes. Here's one of those classics. " ~- By Ann Burger, Food Editor, of the Post and Courier (); Databased by patH c/o phannema@...

on Apr 13, 1997

Recipe by: Cooking Light, Anniversery Book 1997 Posted to Digest eat-lf.v097.n102 by PATh <phannema@...> on Apr 16, 1997

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