Vidalia onion risotto with feta cheese

Ingredients

Quantity		Ingredient
2	teaspoons	Vegetable oil
2	cups	Chopped Vidalia or other
		.sweet onion
2	larges	Garlic cloves, minced
1½	cup	Arborio or other short- grain rice
2	cans	14.5 oz ea vegetable broth
½	cup	Crumbled feta cheese divided
⅓	cup	Chopped fresh parsley
¼	cup	Grated parmesan cheese
		Freshly ground pepper

Directions

Heat oil in saucepan over medium heat. Add onion and garlic, and saute 1 minute. Stir in rice. Add ½ cup broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, ½ cup at a time, stirring constantly until each portion of the broth is nearly absorbed before adding the next. Remove from the heat; stir in ¼ cup of the feta cheese, parsley, and parmesan cheese. Spoon rice mixture into a serving bowl. Top with remaining feta and pepper.

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