Instructions: 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 saute 3 minutes. Add rice; saute 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 the next (about 25 minutes total). Stir in feta. Sprinkle each serving with Parmesan cheese.

Yield: 4
servings (serving size: 1 cup risotto and 1 tablespoon Parmesan).

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