Photo: Howard L. Puckett; Styling: Connie Formby
Yield
5 servings (serving size: 1 cup)

This fusion risotto from our June 1995 issue incorporates tangy Greek feta cheese and Georgia's sweet Vidalia onions with Italian Arborio rice. The vegetable broth adds a refreshing twist to the dish which traditionally calls for beef stock. Serve immediately, or it may lose its creaminess.

How to Make It

Step 1

Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 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.

Step 2

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.

Ratings & Reviews

merindol's Review

BeckyWilson
July 29, 2013
I'm a veteran risotto maker, and this was one of the best to date. Sumptuous.

Evamar's Review

Evamar
October 27, 2012
I love this recipe, it's a comfort food for me. This was the first risotto I ever made and I've done this a hundred times since. The creamy rice and the feta just go so well together

JessicaLuu's Review

DebbieNJ
September 20, 2011
This was really bland. The only way to save it would have been to add a lot more cheese which wouldn't have kept it light. I was very disappointed, because it had gotten great reviews, but I guess I just like bold flavors.

Regiho's Review

passion4food
March 14, 2011
N/A

BeckyWilson's Review

JessicaLuu
August 25, 2009
This risotto was ridiculously good! If you have a pressure cooker, it's that much easier. Reduce the liquid to 2 cups broth for every 1 cup rice. Add 3 tablespoons of wine per cup of rice. Raise the pressure, cook about 8 minutes, and you're done! No stirring required!

passion4food's Review

Regiho
May 23, 2009
This is a quick yet sophisticated dish. The combination of flavors are spot on--it is absolutely necessary to use all of them, including the fresh ground pepper finish, to truly enjoy what this risotto has to offer. I like to saute my onion and garlic about three minutes instead of the one specified in the recipe, but you don't want to saute much longer as the onion should remain intact for the finished product.

DebbieNJ's Review

merindol
November 23, 2008
This was my first time making risotto. It came out wonderful. Unlike some other people though I found it just as creamy the next day.