Vidalia Onion And Feta Cheese Risotto Recipes

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ROASTED VIDALIA ONIONS



Roasted Vidalia Onions image

Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.

Provided by LOTUSFLOWER1971

Categories     Side Dish     Vegetables     Onion

Time 20m

Yield 2

Number Of Ingredients 6

2 Vidalia onions
2 tablespoons butter
2 cubes beef bouillon
2 dashes salt
2 dashes pepper
2 dashes ground paprika

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
  • Roast in preheated oven for 15 minutes.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 12.4 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 1337.1 mg, Sugar 5.7 g

VIDALIA ONION AND FETA CHEESE RISOTTO



Vidalia Onion and Feta Cheese Risotto image

This risotto is delicious and creamy. The sweet Vidalia onions balance nicely with the rich feta and salty Parmesan cheese. Recipe source: Pat Baird

Provided by Elly in Canada

Categories     Short Grain Rice

Time 37m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
2 cups vidalia onions, chopped
2 large garlic cloves, minced
1 1/2 cups arborio rice, uncooked short-grain rice
3 1/2 cups chicken broth
1/2 cup feta cheese, crumbled and divided in two parts
1/3 cup fresh Italian parsley, chopped
1/4 cup parmesan cheese, freshly grated
fresh ground pepper
1 sprig parsley (to garnish)

Steps:

  • Heat broth in saucepan and keep hot on low burner.
  • Heat oil in saucepan over medium heat.
  • Add onions and garlic, saute 2 minutes.
  • Add rice, stir until all grains are coated with the oil, garlic, onion mixture.
  • Add 1/2 cup hot broth, cook stirring constantly until liquid is absorbed.
  • Add remaining broth 1/3 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.
  • This will take approximately 20 minutes, rice should be tender, al dente.
  • Remove from heat, stir in 1/4 cup of the feta, parsley and Parmesan cheese.
  • Spoon into a serving dish and top with remaining feta and freshly ground pepper to taste.
  • Garnish with sprig of parsley.
  • Risotto should be served immediately!

Nutrition Facts : Calories 291.1, Fat 6.5, SaturatedFat 3.1, Cholesterol 14.8, Sodium 652.7, Carbohydrate 46.8, Fiber 2.3, Sugar 3.3, Protein 10.1

VIDALIA ONION RISOTTO



Vidalia Onion Risotto image

Make and share this Vidalia Onion Risotto recipe from Food.com.

Provided by Galley Wench

Categories     Short Grain Rice

Time 25m

Yield 5 1 cup, 5 serving(s)

Number Of Ingredients 9

2 cups chopped vidalia onions or 2 cups other sweet onion
2 large garlic cloves, minced
1 1/2 cups uncooked arborio rice or 1 1/2 cups other short-grain rice
2 (15 ounce) cans vegetable broth
2/3 cup crumbled feta cheese (divided)
1/3 cup grated fresh parmesan cheese
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons vegetable oil
freshly group black pepper

Steps:

  • Heat oil in saucepan over medium heat.
  • Add onion and garlic, saute 1 minutes.
  • 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 (approximately 20 minutes).
  • Remove from heat, stir in 1/3 cup feta, parsley and Parmesan.
  • Spoon into serving bowl and top with 1/3 cup feta and pepper.

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