Vidalia Onion Risotto

• 2 cups chopped vidalia onions or 2 cups other sweet onion
• 2 large garlic cloves, minced
• 1 1/2 cups uncooked arborio rice or 1 1/2 cups other short-grain rice
• 2 (15 ounce) cans vegetable broth
• 2/3 cup crumbled feta cheese (divided)
• 1/3 cup grated fresh parmesan cheese
• 1/3 cup chopped fresh flat-leaf parsley
• 2 teaspoons vegetable oil
• freshly group black pepper

1. Heat oil in saucepan over medium heat.
2. Add onion and garlic, saute 1 minutes.
3. Stir in rice.
4. Add 1/2 cup broth, cook until liquid is nearly absorbed, stirring constantly.
5. Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (approximately 20 minutes).
6. Remove from heat, stir in 1/3 cup feta, parsley and Parmesan.
7. Spoon into serving bowl and top with 1/3 cup feta and pepper.

vidalia onions, garlic, arborio rice, vegetable broth, feta cheese, parmesan cheese, parsley, vegetable oil, freshly group black pepper

Taken from www.food.com/recipe/vidalia-onion-risotto-229153 (may not work)