Free Recipe Vidalia Onion Risotto
Recipe Type: R Recipes
Recipe Preparation: cook
Cooking Ingredients for Vidalia Onion Risotto Recipe
2 ts Vegetable oil
2 c Chopped vidalia onion (sweet
-onion)
2 lg Garlic cloves, minced
1-1/2 c Arborio rice, uncooked or
-other short-grain rice
29 oz Low sodium vegetable broth
1/2 c Feta cheese, crumbled
-divided
2/3 c Chopped fresh flatleaf
-parsley
1/4 c Grated parmesan cheese
Freshly ground pepper
Vidalia Onion Risotto Preparation
To make 5 1-cup servings: Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 1 minute. Stir in rice. Add 1/2 cup broth; 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 portion of broth. Remove from heat; stir in 1/4 cup feta cheese, parsley and Parmesan cheese. Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and pepper. [19% CFF] per serving: 321 calories, 6.6 grams fat (2.9 grams saturated, 1.5 grams monounsaturated, 1.1 grams polyunsaturated), 8.5 grams protein, 56.1 grams carbohydrates, 2.3 grams fiber, 13 milligrams cholesterol, 3.1 milligrams iron, 606 milligrams sodium, 135 milligrams calcium. Cooking Light magazine just celebrated its 10th anniversary by publishing an issue full of readers” favorite recipes. Here”s one of those classics. ~- By Ann Burger, Food Editor, of the Post and Courier ); Databased by patH c/o phannema@wizard.ucr.edu on Apr 13, 1997 Recipe by: Cooking Light, Anniversery Book 1997 Posted to Digest eat-lf.v097.n102 by PATh <phannema@wizard.ucr.edu> on Apr 16, 1997
Cooking Temperature:
Recipe Serves: 5
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