Risotto Feta Dip

Dice onion, mince garlic, chop herbs. I used basil, rosemary, and thyme because I had them in my fridge, but you could use any herb blend you want.

Saute onion in olive oil until it becomes very brown. Stir often, about 10 minutes.

Add the garlic and rice. Stir to coat rice in oil and lightly toast, about 2 minutes.

Add the veggie stock and stir. Cook until the stock has evaporated a bit. Add in the milk one cup at a time, stirring often, as the rice cooks. Each time you add the milk, stir and cook the risotto until it has been mostly absorbed and evaporated. This process should take about 25 minutes. If the rice is not fully cooked when you run out of milk, continue this process using water.

Add the herbs and cheese and remove from heat. Stir to melt cheese and mix herbs in well.

Serve warm with pita chips.