Vidalia Onion Risotto - cooking recipe

Ingredients

2 cups chopped vidalia onions or 2 cups other sweet onion
2 large garlic cloves, minced
1 1/2 cups uncooked arborio rice or 1 1/2 cups other short-grain rice
2 (15 ounce) cans vegetable broth
2/3 cup crumbled feta cheese (divided)
1/3 cup grated fresh parmesan cheese
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons vegetable oil
freshly group black pepper

Preparation

Heat oil in saucepan over medium heat.
Add onion and garlic, saute 1 minutes.
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 (approximately 20 minutes).
Remove from heat, stir in 1/3 cup feta, parsley and Parmesan.
Spoon into serving bowl and top with 1/3 cup feta and pepper.