Champagne-Feta Risotto

"One time when I was making risotto, I had leftover Champagne, so I tossed it in. Now I'm famous for this dish." --CL Reader

Yield: 4 servings (serving size: 1 cup risotto and 1 tablespoon parmesan)

Ingredients

• 1/3  cup  water
• 1/2  teaspoon  dried basil
• 2  (16-ounce) cans fat-free, less-sodium chicken broth
• 1  tablespoon  olive oil
• 1  cup  chopped onion
• 1  cup  Arborio rice or other short-grain rice
• 1/2  cup  Champagne or white wine
• 2/3  cup  (about 2 1/2 ounces) crumbled feta cheese
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese

Preparation

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

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

Nutritional Information

Calories:

331 (27% from fat)

Fat:

10.1g (sat 4.9g,mono 4.1g,poly 0.6g)

Protein:

12.4g

Carbohydrate:

45.8g

Fiber:

1.5g

Cholesterol:

24mg

Iron:

2.6mg

Sodium:

835mg

Calcium:

204mg