Title: Vidalia Onion Risotto with Feta Cheese
Categories: Side Vegetable
Yield: 5 Servings

2	ts	Vegetable oil
2	c	Chopped Vidalia or other
		.sweet onion
2	lg	Garlic cloves, minced
1 1/2	c	Arborio or other short- grain rice
2	cn	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

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.

Information per serving (1 cup): calories 321; protein 8.5 gm; fat 6.5 gm; carb 56.1 gm; fiber 2.3 gm; chol 13 mg; iron 3.0 mg; sodium 670 mg; calc 135mg.

Source: Cooking Light Magazine, June 1995 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120

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