Caramelized Mushroom and Vidalia Onion Risotto

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.

Preparation time: 1 hour
Serves: 4

• 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:
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.