Champagne-Feta Risotto

Ingredients

• 1 cup arborio rice 
• 0.5 cup white wine 
• 0.5 teaspoon basil dried
• 32 ounce less-sodium chicken broth fat-free canned
• 2.5 ounces feta cheese crumbled
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1 ounce parmesan cheese fresh grated
• 0.3 cup water 

Equipment

• sauce pan

Directions

1. Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat.
3. Add onion, and saut 3 minutes.
4. 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.
5. 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.
6. Sprinkle each serving with Parmesan cheese.