Feta Risotto
Ingredients
1/3 cup water
1/2 teaspoon dried basil
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon olive oil
1 cup chopped onion
1 cup Arborio rice or other short-grain rice
1/2 cup Champagne or white wine
2/3 cup (about 2 1/2 ounces) crumbled feta cheese (I usually use a 4oz container)
1/4 cup (1 ounce) grated fresh Parmesan cheese (just however much you like!)
Preparation
Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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.
Yield: 4 servings (serving size: 1 cup risotto and 1 tablespoon parmesan)
NUTRITION PER SERVING
CALORIES 331(27% from fat); FAT 10.1g (sat 4.9g,mono 4.1g,poly 0.6g); PROTEIN 12.4g; CHOLESTEROL 24mg; CALCIUM 204mg; SODIUM 835mg; FIBER 1.5g; IRON 2.6mg; CARBOHYDRATE 45.8g