Ingredients
2 tablespoons olive oil
1/2 cup chopped yellow onion
3/4 cup Arborio rice
1/2 cup dry white wine
3 cups bottled borscht, heated
4 ounces Greek feta, crumbled
1 teaspoon grated lemon zest
1 teaspoon minced garlic
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup parmesan cheese
1/4 cup minced parsley
Preparation
In a heavy, 2 quart pot, heat the olive oil and quickly sauté the onions. Stir in the Arborio rice and toast for one minute. Turn the heat to low and stir in the white wine. When wine is absorbed, gradually add the hot borscht, 1/4 cup at a time, stirring after each addition until all borscht is absorbed. Continue this process for 18 minutes. Turn off the heat. Stir in the lemon zest, garlic, salt, pepper, parmesan and parsley.
