Creamy Vidalia Onion and Feta Risotto
Indulge in the luxurious creaminess of this risotto, where the sweetness of caramelized Vidalia onions melds beautifully with tangy feta cheese and savory Parmesan. Perfectly cooked Arborio rice forms a rich, velvety base that captivates the palate, making this dish an exquisite choice for any occasion—from a cozy family dinner to a sophisticated gathering. Topped with fresh parsley and a sprinkle of pepper, this risotto is a delightful symphony of flavors and textures that will leave your taste buds craving more.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Vegetable oil
2 teaspoons (None)
Vidalia onions
2 cups (Chopped)
Garlic cloves
2 large (Minced)
Arborio rice
1.5 cups (Uncooked)
Chicken broth
3.5 cups (Heated)
Feta cheese
0.5 cup (Crumble and divide into two parts)
Fresh Italian parsley
1/3 cup (Chopped)
Parmesan cheese
1/4 cup (Freshly grated)
Fresh ground pepper
To taste (None)
Fresh parsley sprig
1 sprig (For garnish)
Instructions
1
In a saucepan, heat the chicken broth over low heat, keeping it warm throughout the cooking process.
2
In a large skillet, heat the vegetable oil over medium heat. Add the chopped Vidalia onions and minced garlic, sautéing until the onions are soft and translucent, about 2 minutes.
3
Stir in the Arborio rice, ensuring each grain is well-coated with the oil, onion, and garlic mixture. Cook for about 1 minute to lightly toast the rice.
4
Pour in 1/2 cup of the warm broth, stirring continuously until the liquid is fully absorbed by the rice.
5
Continue adding the broth, 1/3 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process should take about 20 minutes, allowing the rice to cook to a tender yet al dente texture.
6
Once the rice is cooked, remove the skillet from heat. Fold in 1/4 cup of the crumbled feta cheese, chopped parsley, and freshly grated Parmesan cheese until well combined.
7
Transfer the risotto to a serving dish. Garnish with the remaining feta cheese and season with freshly ground pepper to taste. Finish with a sprig of parsley on top.
8
Serve immediately to enjoy the creamy texture and vibrant flavors at their best.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Vidalia Onion and Feta Risotto?
It is a luxurious, creamy rice dish where the sweetness of caramelized Vidalia onions is paired with tangy feta cheese and savory Parmesan.
What type of rice is best for this recipe?
Arborio rice is the best choice because its high starch content creates a rich, velvety base.
Can I substitute Vidalia onions with other onions?
While you can use other onions, Vidalia onions are preferred for their unique sweetness that caramelizes beautifully.
How much Vidalia onion is needed?
The recipe calls for 2 cups of chopped Vidalia onions.
Is this recipe vegetarian?
The recipe uses chicken broth, but you can easily make it vegetarian by substituting with vegetable broth.
How much garlic should I use?
You should use 2 large minced garlic cloves.
Why must the chicken broth be heated before adding it to the rice?
Heating the broth ensures that the temperature of the rice stays consistent, allowing for even cooking and starch release.
What type of oil is used for sautéing?
The recipe uses 2 teaspoons of vegetable oil.
How long should I toast the Arborio rice?
Toast the rice for about 1 minute after stirring it into the onion and garlic mixture.
How much chicken broth is required in total?
A total of 3.5 cups of heated chicken broth is required.
What is the technique for adding broth to the rice?
Add the broth 1/3 cup at a time, stirring constantly and waiting for each addition to be fully absorbed before adding the next.
How long does it take to cook the risotto?
The process of adding broth and stirring takes about 20 minutes.
What should the final texture of the rice be?
The rice should be tender but still 'al dente,' meaning it has a slight firmness to the bite.
When do I add the feta cheese?
Fold in 1/4 cup of the feta cheese once the skillet is removed from the heat, and use the remaining 1/4 cup as a garnish.
How much Parmesan cheese is used?
The recipe uses 1/4 cup of freshly grated Parmesan cheese.
What kind of parsley is recommended?
Fresh Italian parsley is recommended for both the risotto and the garnish.
How much fresh Italian parsley do I need?
You need 1/3 cup of chopped parsley plus one sprig for garnish.
Is this dish seasoned with pepper?
Yes, you should season the dish with freshly ground pepper to taste just before serving.
How should the risotto be served?
It should be served immediately to enjoy the creamy texture and vibrant flavors at their best.
Can I use olive oil instead of vegetable oil?
Yes, olive oil can be used as a substitute for vegetable oil for a different flavor profile.
What is the first step in making the risotto?
The first step is to heat the chicken broth over low heat in a saucepan.
How long should I sauté the onions and garlic?
Sauté them for about 2 minutes until the onions are soft and translucent.
What is the purpose of stirring the rice constantly?
Stirring helps the rice release its starch, which is what creates the creamy consistency of the risotto.
Can I use dried parsley?
Fresh parsley is preferred for its vibrant flavor and color, but dried can be used in a smaller quantity if necessary.
Should I rinse the Arborio rice?
No, do not rinse the rice as you need the surface starch to achieve the creamy risotto texture.
What can I use instead of feta cheese?
Goat cheese or a mild blue cheese can be used as a substitute if you want a different tangy flavor.
How many cups of Arborio rice are needed?
You will need 1.5 cups of uncooked Arborio rice.
What is the heat setting for cooking the onions?
The onions and garlic should be sautéed over medium heat.
What does the garnish consist of?
The garnish consists of the remaining feta cheese, fresh ground pepper, and a sprig of parsley.
Can this be made in a slow cooker?
Traditional risotto requires constant stirring on the stovetop to achieve the correct texture, so a slow cooker is not recommended for this specific recipe.