Have a Plant: Fruits & Veggies for Better Health

Caramelized Mushroom & Vidalia Onion Risotto

Prep Time: 1 hrServings: 4

Instructions

  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.

Credit:

Recipe courtesy of Mushroom Council & Vidalia Onion Committee.

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