Caramelizing Vidalia onions brings out complex and delicious flavors. Mushrooms add meatiness without significant calories. Add these to risotto made with brown rice, and you have a deliciously healthful dish.
Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.
1 hr 30 min
1 hr 45 min
Heat 1 tablespoon of the canola oil in a 10-inch skillet over medium heat. Do not use a nonstick skillet.
Add Vidalia onions and stir to coat with the oil. Then, let them cook until brown (about 30 minutes), stirring occasionally.
When onions are done, remove them from the pan and set them aside.
Wipe the pan clean, heat the remaining olive oil in the pan over medium, and add the mushrooms. Cook until browned (about 15 minutes).
While the onions and mushrooms are browning, start the risotto by mixing the broth and water together in a saucepan.
In a separate sauté pan, heat the wine and rice over medium heat until the rice absorbs the wine.
Increase the heat on the sauté pan to medium-high and stir in 1 cup of water-broth mixture.
Cook uncovered, stirring frequently, until the rice absorbs the liquid.
Continue stirring the rice, adding the water-broth mixture 1 cup at a time. Allow the rice to absorb each cup before adding another.
Add peas to the rice with last cup of liquid.
Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.
Gently stir in the cheese and caramelized onions and mushrooms. Let sit about 5 minutes before serving.