Vidalia Onion Risotto with Feta CheeseFeatured by Koehler in the Gold Wine Club.
2 tsp. olive oil or vegetable oil
2 cups Vidalia or other sweet onion
2 large garlic cloves, minced
1 ½ cups Arborio rice
2 (14 ½ oz.) cans vegetable broth
½ cup (2oz.) crumbled feta cheese, divided
¼ cup chopped flat leaf parsley
¼ cup grated Parmesan cheese
Freshly ground black pepper
Heat oil in a saucepan over medium heat. Add onion and garlic; sauté 1 min. Stir in rice. Add ½ cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth ½ cup at a time, stirring until each portion is nearly absorbed before adding the next (about 20. min. total). Remove from heat; stir in ¼ cup feta, parsley and Parmesan. Spoon into serving bowls and top with remaining feta and pepper. Garnish with parsley.