Risotto is a rich and creamy rice dish that gets it texture from the cooking method. It requires more attention than rice that is covered and ignored, but it is well worth the effort. This risotto has a mild flavor that nicely compliments the stronger tastes in the Mediterranean Orange Roughy. For a more flavorful risotto, add sun-dried tomatoes or sautéed mushrooms.
2 tbsp olive oil, divided
2 cups chopped yellow onion (Vidalia, Walla Walla or other sweet onion)
2 large garlic cloves, minced
1 1/2 cup Arborio rice
1 32-oz box chicken broth (may not use all of it)
1/2 cup crumbled feta cheese, divided
1/3 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan cheese
3 tbsp lightly toasted pine nuts
freshly ground pepper
Heat 1 tbsp oil in a saucepan over medium heat. Add onion and garlic, and sauté 3 minutes. Add remaining 1 tbsp oil. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next. Remove from heat; stir in 1/4 cup feta cheese, parsley, and Parmesan cheese. Top with toasted pine nuts.
Got leftovers? Try Risotto Cakes.