Vidalia Onion And Feta Cheese Risotto - cooking recipe

Ingredients

2 teaspoons vegetable oil
2 cups vidalia onions, chopped
2 large garlic cloves, minced
1 1/2 cups arborio rice, uncooked short-grain rice
3 1/2 cups chicken broth
1/2 cup feta cheese, crumbled and divided in two parts
1/3 cup fresh Italian parsley, chopped
1/4 cup parmesan cheese, freshly grated
fresh ground pepper
1 sprig parsley (to garnish)

Preparation

Heat broth in saucepan and keep hot on low burner.
Heat oil in saucepan over medium heat.
Add onions and garlic, saute 2 minutes.
Add rice, stir until all grains are coated with the oil, garlic, onion mixture.
Add 1/2 cup hot broth, cook stirring constantly until liquid is absorbed.
Add remaining broth 1/3 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.
This will take approximately 20 minutes, rice should be tender, al dente.
Remove from heat, stir in 1/4 cup of the feta, parsley and Parmesan cheese.
Spoon into a serving dish and top with remaining feta and freshly ground pepper to taste.
Garnish with sprig of parsley.
Risotto should be served immediately!