Caramelized Mushroom and Sweet Onion Risotto
Caramelizing Vidalia onions and mushrooms brings out complex and delicious flavors. Add to risotto made with brown rice – providing whole grains and a nutty flavor – and you have a deliciously healthful spring dish.
INGREDIENTS
- 1 G&R sweet onion, thinly sliced vertically
- 2 Tbsp canola oil, divided
- 1 pound cremini mushrooms, sliced
- 1 cup brown Arborio rice (or other short-grain rice)
- 1/4 cup dry white wine
- 2 cups low-sodium vegetable or chicken broth
- 3 cups water
- 1 1/2 cups frozen peas
- 1/4 cup reduced-fat Parmesan cheese
Serves 10-12
DIRECTIONS
Heat 1 Tbsp canola oil in 10-Inch skillet over medium heat. (Do not use non-stick skillet.) Add onions and stir to coat with the oil. Stirring occasionally, let cook until brown (about 30 minutes). Remove onions from pan, set aside. Wipe pan clean.
Heat remaining olive oil in pan and brown mushrooms (about 15 minutes). While mushrooms and onions are browning, cook risotto as follows. Heat wine and rice in pot, stir until rice is absorbed. Mix broth and water together. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
Add peas to rice with last cup of liquid. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour. Gently stir in caramelized onions, mushrooms and cheese. Let sit about five minutes and serve.
Other Side Dishes Recipes
