Categories: vegetables- risotto

Ingredients

• 2 tsp. canola oil
• 2 cups chopped Vidalia or other sweet onions
• 2 cloves garlic, minced
• 1 1/2 cup Arborio rice
• 2 (14 oz.) cans unsalted vegetable broth
• 1/2 cup crumbled feta cheese, divided use
• 1/2 cup chopped flat leaf parsley, plus sprigs for garnish
• 1/4 cup freshly grated parmesan cheese
• Freshly ground black pepper

Directions

1. Heat oil in saucepan over medium. Add onions and garlic, cook 4 minutes or until softened. Stir in rice; cook 1 to 2 minutes to thoroughly coat grains.
2. Meanwhile, bring broth to a simmer.
3. Add 1/2 cup broth to rice, cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next ( about 20 minutes total). Remove from heat; stir in 1/4 cup feta, parsley and parmesan. Spoon into serving bowl, top with 1/4 cup remaining feta and pepper. Garnish with parsley sprigs.

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