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| Vidalia Onion Risotto Recipe |
Category: Rice
Rating:
N/A
Servings: 5
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Ingredients
2 teaspoon vegetable oil
2 cup chopped vidalia onion (sweet onion)
2 large garlic cloves, minced
1 1/2 cup arborio rice, uncooked or other sho; rt-grain rice
29 oz low sodium vegetable broth
1/2 cup feta cheese, crumbled divided
2/3 cup chopped fresh flatleaf parsley
1/4 cup grated parmesan cheese
1 freshly ground pepper
Cooking Directions:
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 (http://www.charleston.net); 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 on Apr 16, 1997
eat-lfmail,rice,side
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