Champagne-Feta Risotto Recipe



  • 1/3 cup water
  • 1/2 teaspoon dried basil
  • 2 (16-ounce) cans fat-free 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


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 saut 3 minutes. Add rice; saut 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.