Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenRice - Risotto - Vidalia Onion Risotto With Feta Cheese
Famous Authors (View All Authors)
Rice - Risotto -  Vidalia Onion Risotto With Feta Cheese Post by :Carl_Gates Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1928

Click below to download : Rice - Risotto - Vidalia Onion Risotto With Feta Cheese (Format : PDF)

Rice - Risotto - Vidalia Onion Risotto With Feta Cheese

2 tsp. vegetable oil
2 cups chopped Vidalia or other sweet onion
2 garlic cloves, minced
1 1/2 cups uncooked Arborio or other short-grain rice
2 (14 1/2 oz.) cans vegetable broth
1/2 cup (2 oz.) crumbled feta cheese, divided
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh grated Parmesan cheese
fresh ground black pepper


Heat oil 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 (takes about 20 minutes total).
Remove from heat, stir in 1/4 cup feta, parsley, and Parmesan.

Spoon into serving bowl, top with 1/4 cup feta and pepper
If you like this book please share to your friends :
NEXT BOOKS

Rice - Wild Mushroom-barley Risotto Rice - Wild Mushroom-barley Risotto

Rice - Wild Mushroom-barley Risotto
2 tablespoons unsalted butter, divided 1 teaspoon olive oil 1/3 lb. fresh shiitake or other exotic mushrooms, sliced 1 large shallot, minced 1 small clove garlic, minced 1/3 cup dry white wine 1/2 cup pearl barley 3 1/2 cups homemade chicken stock, or vegetable stock dividedFresh parsley, chopped Parmesan cheese, freshly grated Melt 1 tablespoons of butter with oil in a large heavy skillet over medium-high heat. Add mushrooms, cook, tossing constantly, until lightly browned, about 4 minutes. Transfer to a bowl, using a slotted spoon, and set aside. Reduce heat under skillet to low.
PREVIOUS BOOKS

Rice - Risotto -  Vidalia Onion Risotto Rice - Risotto - Vidalia Onion Risotto

Rice - Risotto -  Vidalia Onion Risotto
2 tsp. vegetable oil 2 cups Vidalia onions -- chopped 2 large cloves garlic -- minced 1 1/2 cups arborio rice -- uncooked 29 oz. low-sodium vegetable stock 1/2 cup feta cheese -- crumbled and divided 2/3 cup fresh flat leaf parsley 1/4 cup Parmesan cheese -- grated freshly ground black pepper 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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT