Bitsys Kitchen Grain Recipes Vidalia Onion Risotto With Feta Cheese

Vidalia Onion Risotto With Feta Cheese
2 teaspoons vegetable oil 2 cups chopped sweet onion 2 large garlic cloves, minced 1 1/2 cups short grain rice 29 ounces vegetable broth (2 cans)	1/2 cup crumbled feta cheese (2 oz.) divided 1/3 cup chopped fresh flat leaf parsley 1/4 cup grated Parmesan cheese Freshly ground pepper

Heat oil in a saucepan over medium heat. Add onion and garlic, and sauté 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 broth is nearly absorbed before adding the next. Remove from heat; stir in 1/4 cup feta cheese, parsley, and Parmesan cheese.
Yield: 5 servings (serving size: 1 cup).

NOTES : Spoon rice mixture into a serving bowl; top with remaining feta and pepper.