Caramelized Mushroom & Vidalia Onion Risotto
By Fruits & Veggies - More Matters
Caramelizing Vidalia onions brings out complex and delicious flavors. Mushrooms add meatiness without significant calories. Add these to risotto made with brown rice - providing whole grains and a nutty flavor - and you have a deliciously healthful spring dish.

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  • Prep Time: 1 hour
Category: Main Dishes
Serves: 4
Cups of Fruits & Vegetables per Serving: 2.25
Think Variety; Think Color: White, Green

Ingredients

  • 1 Vidalia® onion, thinly sliced vertically
  • 2 tbsp canola oil, divided
  • 1 lb cremini mushrooms, sliced
  • 1 cup short-grain brown rice
  • ¼ cup dry white wine
  • 2 cups low-sodium vegetable or chicken broth
  • 3 cups water
  • 1½ cups frozen peas
  • ¼ cup reduced-fat Parmesan cheese
  • Directions

    1. Heat 1 tbsp canola oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.)
    2. Add Vidalia® onions and stir to coat with the oil. Stirring occasionally, let cook until brown (about 30 minutes).
    3. Remove Vidalia® onions from pan, and set aside.
    4. Wipe pan clean.
    5. Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).
    6. While mushrooms and Vidalia® onions are browning, cook risotto as follows.
    7. Heat wine and rice in pot, stir until wine is absorbed.
    8. Mix broth and water together. Increase heat to medium-high; stir in 1 cup of water-broth mixture.
    9. Cook uncovered, stirring frequently, until liquid is absorbed.
    10. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
    11. Add peas to rice with last cup of liquid.
    12. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.
    13. Gently stir in caramelized Vidalia® onions, mushrooms, and cheese.
    14. Let sit about five minutes and serve.

    Nutritional Information

    • Calories:    380
    • Carbohydrates:    58g
    • Total Fat:    10g
    • Cholesterol:    5mg
    • Saturated Fat:   1.5g
    • Dietary Fiber:    6g
    • % of Calories from Fat:    24%
    • Sodium:    270 mg
    • Protein:    12g
    • Recipe Credit
    • Recipe courtesy of Mushroom Council & Vidalia Onion Committee.

     

     

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