Mediterranean Risotto with Sun-dried Tomatoes and Feta

Gosh it's been a long time since I posted a recipe!  The semester has been busy; that's for sure.  Anyways, here is a risotto recipe that I came up with on a recent spring evening.  Even though this is a hot dish, the lemon juice and parsley give a fresh, light taste.  I think this would also be good with some roasted asparagus tossed in at the end.  Experiment!

Ingredients (for 3 - 4 servings):

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 large garlic clove, minced
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• salt and pepper
• 1 cup arborio rice
• 1.25 cups water
• 1 cup broth (chicken or vegetable) 
• 1/3 cup sun-dried tomatoes, diced (re-hydrated if using dried)
• 1/4 cup grated Parmesan cheese
• 2 - 3 tablespoons minced fresh parsley
• Crumbled feta cheese, for serving

To rehydrate the sun-dried tomatoes, simply soak them in hot water for 10 minutes before dicing.  To start, heat the oil in an large saucepan, then saute the onion and bell pepper over medium-high heat (plus season with some salt and pepper).  Meanwhile, heat the broth and water to a simmer in a separate pot (this is key for making risotto).  When the onion and pepper are starting to brown and are tender-crisp, add the garlic, stirring until fragrant.  Then add the arborio rice, stirring around for 1 - 2 minutes.  You want the edges of the rice to look translucent.  Now add the lemon juice, balsamic vinegar and sun-dried tomatoes.  Stir to coat the rice and veggies.  Turn the heat to medium, and begin adding 1 ladle of broth to the pot at a time, stirring to prevent the rice from sticking.  Continue adding the broth a little at a time over a period of 25 - 30 minutes, stirring occasionally.  This slow process will make the risotto creamy since the starches are slowly released from the grains of rice.  After all the broth has been added, taste the risotto to see if more salt or pepper is necessary (this will depend on how much sodium is in your broth).  Remove the risotto from the heat and stir in the Parmesan cheese and the parsley.  To serve, add a sprinkle of feta cheese and more parsley, if desired.  Enjoy!