Once you’ve tried a Vidalia onion, you’ll never want a regular onion again. It’s so sweet you can enjoy it raw-I don’t even cry when I chop them! This risotto beats all others in flavor and texture, without the use of butter or excess fat. Risotto is a dish that must be served immediately for the best flavor. If you do reheat it, add more stock and simmer for a few minutes until the extra stock is absorbed.
1. Bring the stock to a boil in a saucepan. Reduce the heat to a simmer.
2. Heat the oil in a non-stick saucepan over medium heat. Add the onion, garlic and oregano. Cook, stirring frequently, until golden and soft, about 10 minutes.
3. Stir in the rice. Cook and stir for 1 minute. Add 1/2 cup of the simmering stock. Cook, stirring constantly, until the liquid is absorbed. Continue adding stock 1/2 cup at a time, stirring constantly and making sure all the liquid is absorbed before adding more, for about 18 minutes. The rice should be tender but slightly firm at the center. Adjust the heat as necessary to maintain a slow simmer.
4. Remove from the heat. Stir in the feta cheese, Parmesan cheese and basil. Serve immediately.
3 to 3 1/2 cups chicken or vegetable stock
1 cup arborio rice 1 1/3 cups
2 tsp vegetable oil
2 cups diced Vidalia onion or other sweet onion
1 tsp dried oregano
1 1/3 cups chopped fresh basil or parsley
1/3 cup light feta cheese, crumbled
3 Tbsp grated Parmesan cheese
Nutritional Analysis per Serving
Protein 14 g
Fat 7.5 g
Saturated Fat 2.8 g
Carbohydrates 49 g
Cholesterol 8.8 mg
Sodium 390 mg
Fiber 3.1 g
Prep Time: 10 minutes
Cook Time: 30 minutes