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Caramelized Mushroom and Vidalia Onion Risotto

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Caramelized Mushroom and Vidalia Onion Risotto
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Caramelized Mushroom and Vidalia Onion Risotto
En Español

Fivestar Rating
(174 votes)
Recipe Total Cost
  • Makes: 4 Servings
  • Cook Time: 60 minutes

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 (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

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. Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).
     
  5. While mushrooms and Vidalia onions are browning, cook risotto as follows.
     
  6. Heat wine and rice in pot, stir until wine is absorbed.
     
  7. Mix broth and water together.
     
  8. 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. Let sit about five minutes and serve.

Notes

Serving Suggestions: Serve with non-fat milk and fruit.

Source:

Produce For Better Health Foundation

Nutrition Information

Serving Size: 1/4 of the recipe
Nutrients Amount
Total Calories 380
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 5 mg
Sodium 270 mg
Carbohydrates 58 g
Dietary Fiber 6 g
Total Sugars 10 g
Added Sugars included 0 g
Protein 12 g
Vitamin D 0 mcg
Calcium 150 mg
Iron 3 mg
Potassium 569 mg
N/A - data is not available
Nutrients Amount
Total Calories 380
Total Fat 10 g
Saturated Fat 2 g
Monounsaturated Fat 5 g
Polyunsaturated Fat 3 g
Linoleic Acid 2 g
α-Linolenic Acid 0.7 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 5 mg
Carbohydrates 58 g
Dietary Fiber 6 g
Total Sugars 10 g
Added Sugars included 0 g
Protein 12 g
Minerals
Calcium 150 mg
Potassium 569 mg
Sodium 270 mg
Copper 586 mcg
Iron 3 mg
Magnesium 97 mg
Phosphorus 332 mg
Selenium 25 mcg
Zinc 2 mg
Vitamins
Vitamin A 70 mcg RAE
Vitamin B6 0.4 mg
Vitamin B12 0.3 mcg
Vitamin C 12 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 20 mcg
Folate 63 mcg DFE
Thiamin 0.4 mg
Riboflavin 0.5 mg
Niacin 8 mg
Choline 53 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
2 1/4 cups
Grains
1 1/2 ounces
Dairy
1/4 cups