My First Risotto – Vidalia Onion and Feta

I have always been a fan of eating risotto at restaurants but I have always been afraid to try to make it at home. I am a big fear of the burn! I don’t want to burn it because I know making risotto involves A LOT of stirring!

I was given an awesome risotto recipe from a friend and decided to just go for it and see what happens! She told me to be brave and that’s exactly what I was when creating this meal.

Here is what you need to create Vidalia Onion & Feta Risotto


3 Tbsp. EVOO, 2 cups chopped Vidalia onion, 2 large garlic cloves minced, 1 1/2 cups uncooked short grain rice, 4 cups vegetable broth, 1 cup white wine, 1/2 cups (or more!) crumbled feta, 1/4 cup grated Parmesan cheese, 1 tsp. pepper

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I first chopped up the onions and heated the oil up.

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Then it was time to add the onions and garlic and sauté for a bit.

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Then I added the rice and the broth…

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…and it was time to get my stir on!

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I love the 365 Brand from Whole Foods. I used it for the broth and the rice I used for this recipe. It’s one of the few brands that shows organic products can be affordable!

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Then it was time to add the vino! 

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And then it was duty to stand by my creation and stir, and stir and stir! You have to continue to stir the risotto until it becomes true risotto – that light rice with a bit of a crunch! Know what I mean?

I believe I stirred this risotto for about 45-50 minutes until it was perfect! Sabrina taught me that the more the rice touches other bits of rice, the creamier the risotto becomes, so I definitely stirred my little heart out!

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Eventually after adding all the liquid slowly but surely, until each portion was absorbed we had actual risotto on our hands, which meant it was time to add the feta!

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I added both cheeses and mixed the creation up a bit and what we had on our hands was a beautiful, creamy risotto masterpiece!

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Top it off with a little additional feta…because, well – why wouldn’t you?? And we have a feast on our hands!

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My first risotto experience couldn’t have turned out any better. It was creamy and delicious and full of flavor! There weren’t too many ingredients in the recipe so everything complimented each other. The onion and feta was fabulous!

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I will definitely be making this again and again and again!

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Have you ever made risotto? What’s your favorite recipe?

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  • Reply Heather @ Side of Sneakers September 7, 2010 at 6:48 pm

    I love risotto- it's so worth the work! (but only once in awhile;))
    My favorite is coconut, mango, & black bean risotto- mmm! 🙂

  • Reply Becky September 7, 2010 at 7:53 pm

    I have the arborio rice, but I've yet to attempt risotto. It always seemed tricky…but I can handle some stirring! I may be ready to give it a shot.

  • Reply Jack September 7, 2010 at 10:46 pm

    Love risotto! Such amazing comfort food. My favorite is sage and sweet potato.

  • Reply Veggies, Cake & Cocktails September 7, 2010 at 11:03 pm

    I've made risotto a couple times and it has always turned out great. It's really easy to make as long as you take the time to stir, stir and stir some more!

    My favorite was when I added asparagus, garlic, onion and a couple of different cheeses to the mix. Oh and white pepper, one of my favorite spices:)

  • Reply Paige @ RAN September 8, 2010 at 8:53 am

    I didn't know you could make risotto with regular brown rice! I'm bookmarking this recipe for sure. Looks great, Leslie!!

  • Reply Emily Malloy September 8, 2010 at 10:54 am

    Yum! I can smell the goodness from here!

  • Reply Nichole September 8, 2010 at 2:41 pm

    Vidalia – key ingredient! My southern pride thanks you for using! MMM!

  • Reply ladypurpl September 8, 2010 at 7:01 pm

    Wow, I'm impressed! It looks absolutely yummy – I might need to try that recipe someday!

  • Leave a Reply to ladypurpl Cancel Reply

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