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Full Online Book HomeLearning KitchenRice - Risotto - Vidalia Onion Risotto
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Rice - Risotto -  Vidalia Onion Risotto Post by :Dirobtx Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2409

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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 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.

Per serving: 321 calories, 6.6g fat, 2.9g sat fat, 8.5g protein, 56.1g carbo, 2.3g fiber, 13mg chol, 3.1mg iron, 606mg sodium, 135mg calcium
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