Vidalia Onion Risotto with Feta Cheese

2 t vegetable oil
½ c (2 oz) crumbled feta cheese, divided
2 c chopped Vidalia or sweet onion
⅓ c chopped fresh flat-leaf parsley
2 large garlic cloves, minced
¼ c grated Parmesan cheese
1½ c Arborio (short-grain) rice
freshly ground pepper
2 14.5-oz cans vegetable broth

Heat oil in a saucepan over medium heat. Add onion and garlic, and sauté 1 minute. Stir in rice. Add ½ c broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, ½ c at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next. Remove from heat; stir in ¼ c feta cheese, parsley and Parmesan cheese. Spoon rice mixture into a serving bowl; top with remaining feta and pepper. Serves 5.

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