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 dish.
Ingredients
- 1 Vidalia Onion thinly sliced vertically
- 2 Tablespoons canola oil divided
- 1 Pound Cremini Mushrooms slices
- 1 Cup brown rice short grain
- 1/4 Cup White Wine dry
- 2 Cups Vegetable Oil or Chichken Broth low-sodium
- 3 Cups water
- 1 1/2 Cups Peas frozen
- 1/4 Cup Parmesan cheese reduced-fat
Servings: Servings
Instructions
- Heat 1 tbsp canola oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.)
- Add Vidalia onions and stir to coat with the oil. Stirring occasionally, let cook until brown (about 30 minutes).
- Remove Vidalia onions from pan, and set aside.
- Wipe pan clean. Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).
- While mushrooms and Vidalia onions are browning, cook risotto as follows.
- Heat wine and rice in pot, stir until wine is absorbed.
- Mix broth and water together.
- Increase heat to medium-high; stir in 1 cup of water-broth mixture.
- Cook uncovered, stirring frequently, until liquid is absorbed.
- Continue stirring and add 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 Vidalia onions, mushrooms, and cheese. Let sit about five minutes and serve.
Recipe Notes
Serving Suggestions: Serve with non-fat milk and fruit. Skip to nutrition information
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