Vidalia Onion and Feta Cheese Risotto
Elevate your dinner table with the creamy decadence of Vidalia Onion and Feta Cheese Risotto, a dish that's as comforting as it is gourmet. This recipe combines the natural sweetness of caramelized Vidalia onions with the tangy richness of feta cheese, creating a perfect harmony of flavors. Arborio rice is slowly simmered with dry white wine and warm stock to achieve the signature velvety texture of risotto, while a touch of Parmesan cheese adds an optional layer of indulgence. Finished with a sprinkle of fresh parsley, this risotto is a crowd-pleasing entrée or elegant side dish. Whether you're hosting a dinner party or treating yourself to a luxurious meal, this recipe is your go-to for wholesome sophistication.
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Recipe Information
Ingredients
- 2 large Vidalia onions
- 1.5 cups Arborio rice
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 0.5 cups Dry white wine
- 5 cups Chicken or vegetable stock
- 1 cup Feta cheese
- 0.5 cups Parmesan cheese (optional)
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Peel and finely dice the Vidalia onions. Mince the garlic cloves.
In a medium saucepan, warm the chicken or vegetable stock over low heat. Keep it warm while cooking the risotto.
In a large, heavy-bottomed skillet, melt the butter with the olive oil over medium heat.
Add the diced Vidalia onions to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are soft and lightly caramelized.
Stir in the minced garlic and cook for about 1 minute, until fragrant.
Add the Arborio rice to the skillet and toast the grains for 1-2 minutes, stirring constantly to coat the rice in the butter and oil mixture.
Pour in the dry white wine and cook for 2-3 minutes, stirring, until most of the liquid has been absorbed.
Begin adding the warm stock to the skillet, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of stock.
Continue this process for about 20-25 minutes, or until the rice is tender and creamy but still has a slight bite.
Once the rice is fully cooked, remove the skillet from the heat. Stir in the crumbled feta cheese, and, if desired, the grated Parmesan cheese for extra creaminess.
Season the risotto with salt and black pepper to taste.
Garnish the finished risotto with chopped fresh parsley and serve hot. Enjoy your Vidalia Onion and Feta Cheese Risotto!
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 7905 mg | 344% | |
| Total Carbohydrate | 296.6 g | 108% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 28.9 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1614 mg | 124% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
