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Feta Risotto

Nov/Dec 2015


by in Mar 1997
Feta Risotto
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  • 4 cups vegetable broth
  • 3 cups chopped broccoli
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 1-1/2 cups Arborio rice
  • juice of one lemon
  • 1 cup crumbed feta cheese
  • 1 tablespoon grated Parmesan


Bring the broth to a boil, add broccoli, and simmer until the broccoli is just tender. In a saucepan, saute onions in olive oil then stir in ginger and rice and stir to coat with oil. Stir one cup of broth from the broccoli into the rice until it is absorbed. Gradually add remainder of broth and broccoli, cooking until the rice is just done, about 15 minutes. Remove from heat, add lemon juice, feta, and Parmesan, and serve immediately.
Updated Wednesday, February 9th, 2005

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