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Home Grown Recipes
Onion and Feta Risotto
This simple but flavourful risotto is quite versatile and quickly made. Arborio rice is an extremely glutinous short-grained rice, known for its ability to absorb a lot of liquid quickly and still remain firm.
Ingredients
4 cups Basic Vegetable stock or garlic broth (see recipe index)
2 cups chopped onions
4 garlic cloves, minced or pressed
2 teaspoons olive oil
1 1/2 cups arborio rice
1/2 cup grated or crumbled feta
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh dill or thyme, or more to taste
1 teaspoon freshly grated lemon peel (optional)
salt and freshly ground pepper to taste
Directions
1. In a small saucepan, heat the vegetable stock to a simmer. Combine the onions, garlic, and oil in a large, heavy, preferably non-stick pan, and saute on medium heat for 5 or 6 minutes, until the onions soften. Using a wooden spoon to avoid breaking the grains, add the rice, stirring until it is coated with oil.
2. Ladle about a cup of the stock into the rice and stir constantly for several minutes, until the liquid has been absorbed. Continue to stir frequently, adding 1/2 cup of stock every 2 to 3 minutes for the next 20 minutes, until all of the stock has been absorbed and the rice is tender but firm. Remove from the heat and stir in the feta, parsley, dill or thyme, and lemon peel, if using. Add salt and pepper to taste. Serve immediately.



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