Yield
4 servings (serving size: 1 cup risotto and 1 tablespoon parmesan)

"One time when I was making risotto, I had leftover Champagne, so I tossed it in. Now I'm famous for this dish." --CL Reader

How to Make It

Step 1

Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes. Add rice; sauté 2 minutes. Stir in Champagne; cook 1 minute or until the liquid is absorbed. Stir in 1 cup broth mixture; cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in feta. Sprinkle each serving with Parmesan cheese.

Ratings & Reviews

EllenDeller's Review

Turtle542
March 17, 2011
Used white wine and added a bit of garlic with the rice and a squirt of lemon to finish. Otherwise followed directions exactly, and boy is it good! Also very easy, and possible to prep other food while keeping an eye on the rice and stirring frequently. Served with simple turkey Italian sausages and some steamed chard.

Turtle542's Review

Cristy
December 30, 2009
YUM YUM YUM. I would make this again for company in a heartbeat.

Cristy's Review

EllenDeller
September 29, 2009
My first experience w/Risotto and it is now a favorite. My husband couldn't quit eating it! I subsituted reduced sodium broth and used white wine. I agree with others...you can omit the parmesan and save some calories.