Best Vidalia Onion And Feta Cheese Risotto Recipes

VIDALIA ONION AND FETA CHEESE RISOTTO

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!

BUTTERNUT AND FETA RISOTTO

Steps:

• Preheat the oven to 400°F
• Coat the whole garlic cloves and squash well in the olive oil and thyme. Roast for about 25 minutes, turning everything over once. Take the garlic out of its papery skin but leave it whole. Throw away the thyme.
• Meanwhile, heat the stock in a saucepan until it is simmering, then leave it over low heat. Melt the butter in a large, deep, heavy-based frying pan, then gently cook the onion until it is soft, but not browned. Add the rice, reduce the heat to low ad stir well to coat all the grains of rice in the butter.
• Add the wine (or lemon water) to the rice, turn the heat up to medium and cook, stirring the rice, until all the liquid has been absorbed. Add the hot stock, a couple of ladles at a time, stirring continuously so that the rice cooks evenly and releases some of its starch. This is what gives risotto a creamy consistency.
• Once all the stock is added, taste the rice to see if it is al dente (slightly firm). It is impossible to gauge the exact amount of liquid you will need as every risotto will be a little different. If the rice is not yet cooked and you have run out of stock, use water. Stop cooking the rice as soon as it is soft but still has a little texture or bite in the middle of the grain.
• Taste the risotto and add seasoning if it needs it.
• Stir in the butternut squash, garlic, parsley and feta, squashing the vegetables slightly as you stir. Serve with grated Parmesan.

BAKED VIDALIA ONIONS

Steps:

• Preheat oven to 425 degrees F.
• With a sharp knife, cut out a 1 inch in diameter by ¾ inch deep cavity in top of onions, reserving scraps.
• Season each onion.
• Combine butter, Worcestershire Sauce, cumin and sugar.
• Fill cavities of onion with the butter mixture.
• Arrange onions in baking dish, add broth, wine and scraps to dish and bake, basting occasionally, for 45 minutes to 1 hour, or until very tender.
• Serve as a first course.

BAKED VIDALIA ONIONS

Steps:

• Preheat oven to 350 degrees.
• Slice and separate onions into rings.
• Cover with water and boil for 1 minute.
• Drain and put into a 8x8 baking dish.
• Combine egg, cream, salt and pepper and pour over onions.
• Top with cheese and sprinkle with paprika.
• Bake for 25 minutes.

VIDALIA ONION RISOTTO

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.