Vidalia Onion And Feta Cheese Risotto

• 2 teaspoons vegetable oil
• 2 cups vidalia onions, chopped
• 2 large garlic cloves, minced
• 1 1/2 cups arborio rice, uncooked short-grain rice
• 3 1/2 cups chicken broth
• 1/2 cup feta cheese, crumbled and divided in two parts
• 1/3 cup fresh Italian parsley, chopped
• 1/4 cup parmesan cheese, freshly grated
• fresh ground pepper
• 1 sprig parsley (to garnish)

1. Heat broth in saucepan and keep hot on low burner.
2. Heat oil in saucepan over medium heat.
3. Add onions and garlic, saute 2 minutes.
4. Add rice, stir until all grains are coated with the oil, garlic, onion mixture.
5. Add 1/2 cup hot broth, cook stirring constantly until liquid is absorbed.
6. Add remaining broth 1/3 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.
7. This will take approximately 20 minutes, rice should be tender, al dente.
8. Remove from heat, stir in 1/4 cup of the feta, parsley and Parmesan cheese.
9. Spoon into a serving dish and top with remaining feta and freshly ground pepper to taste.
10. Garnish with sprig of parsley.
11. Risotto should be served immediately!

vegetable oil, vidalia onions, garlic, arborio rice, chicken broth, feta cheese, fresh italian parsley, parmesan cheese, fresh ground pepper, parsley

Taken from www.food.com/recipe/vidalia-onion-and-feta-cheese-risotto-171080 (may not work)