Caramelized Mushrooms and Vidalia Onion Risotto
Makes 4 (1-cup) servings. Recipe is from the Mushroom Council and Produce for Better Health Foundation. Sautéed mushrooms add meatiness to vegetarian risotto made with brown rice.
2 tbls. canola oil, divided
1 Vidalia onion, thinly sliced vertically
1 lb. crimini mushrooms, sliced
1 cup short-grain brown 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
1. Heat 1 tablespoon canola oil in a 10-inch skillet over medium heat. Do not use nonstick skillet. Add onions and stir to coat with the oil. Stirring occasionally, let cook until brown (about 30 minutes).
2. Remove onions from pan, and set aside. Wipe pan clean. Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).
3. While mushrooms and 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.
4. Gently stir in caramelized onions, mushrooms, and cheese. Let sit about 5 minutes and serve.
Nutritional analysis per serving: 380 calories, 10 grams total fat, 1.5 grams saturated fat, 5 milligrams cholesterol, 270 milligrams sodium, 12 grams protein, 58 grams carbohydrates and 6 grams dietary fiber.