Vidalia Onion Risotto With Feta Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Cyberealm, Kooknet | 5 | Servings | |
INGREDIENTS
| 2 | t | Vegetable oil |
| 2 | c | Chopped Vidalia or other |
| .sweet onion | ||
| 2 | Garlic cloves, minced | |
| 1 1/2 | c | Arborio or other short- |
| grain rice | ||
| 2 | 14.5 oz ea vegetable broth | |
| 1/2 | c | Crumbled feta cheese divided |
| 1/3 | c | Chopped fresh parsley |
| 1/4 | c | Grated parmesan cheese |
| Freshly ground pepper |
INSTRUCTIONS
Heat oil in saucepan over medium heat. Add onion and garlic, and saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. 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. Remove from the heat; stir in 1/4 cup of the feta cheese, parsley, and parmesan cheese. Spoon rice mixture into a serving bowl. Top with remaining feta and pepper. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: to know him is to love him”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 58
Total Fat: 6.5g
Cholesterol: 17.8mg
Sodium: 246.4mg
Potassium: 50.9mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: <1g
Protein: 5g