VIDALIA ONION RISOTTO 2 teaspoon olive oil 2 cups chopped Vidalia onion 2 large garlic cloves, minced 1 1/2 cup uncooked Arborio rice 2 cans vegetable broth 1/2 cup crumbled feta cheese (divided) 1/3 cup chopped parsley 1/4 cup grated fresh parmesan cheese pepper to taste Heat oil in a saucepan over medium heat. Add onion and garlic; saut� 1 minute. 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 (about 20 minutes total.) Remove from heat, stir in 1/4 cup feta, parsley and parmesan. Spoon into a serving bowl, top with 1/4 c. feta cheese, pepper, garnish with parsley sprigs. This is 5 servings at 321 calories Source: Cooking Light Andrea