Champagne-Feta Risotto

1. 1

   Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. 2

   Heat oil in a large saucepan over medium-high heat. Add onion, and saute 3 minutes. Add rice; saute 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.