Vidalia Onion Risotto with Feta Cheese

• 2 teaspoons vegetable oil
• 2 cups sweet vidalia onions chopped
• 2 large garlic cloves minced
• 1 1/2 cups arborio (short-grain) rice
• 29 ounces vegetable stock
• 1/2 cup feta cheese crumbled, divided
• 13 cup parsley leaves fresh, chopped
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 x black pepper freshly ground

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

vegetable oil, sweet vidalia onions, garlic, arborio, vegetable stock, feta cheese, parsley, parmesan, black pepper

Taken from recipeland.com/recipe/v/vidalia-onion-risotto-feta-chee-32701 (may not work)