Mushroom Risotto with Caramelized Onions
Ingredients
The Risotto
-
3-4
pieces
yellow onions, divided
-
1
tablespoon
extra virgin olive oil
-
3
tablespoons
extra virgin olive oil
-
3
cloves
garlic, finely minced
-
1
pound
cremini mushrooms, washed and sliced
-
1
large sprig
fresh rosemary
-
1
cup
uncooked pot barley (or grain of choice)
-
1
tablespoon
balsamic vinegar
-
3.5
cups
vegetable broth
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
1
tablespoon
Earth balance or butter (optional)
The Caramelized Onions
-
1-2
pieces
yellow onions
-
3
tablespoons
extra virgin olive oil
Instructions
- Chop 2 small yellow onions to make 2 cups worth and heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the onion for about 5 minutes, then add the garlic and cook for another 8 minutes.
- Increase the heat to medium-high and add the sliced cremini mushrooms. Cook for 5-10 minutes.
- Add the rosemary sprig, salt, and pepper to the skillet. Stir well and cook for a couple of minutes. Then add the barley, balsamic vinegar, and vegetable broth gradually, bringing it to a boil. Cover and stir occasionally, reducing heat as necessary.
- For the caramelized onions, heat 3 tablespoons of olive oil in a separate skillet. Slice 1-2 yellow onions and add them to the oil with salt. Cook on low heat for about 30 minutes until dark brown, stirring occasionally.
- Once the risotto is done, remove the rosemary sprig and stir in a spoonful of Earth balance or butter if desired. Serve topped with caramelized onions and freshly ground pepper.
Nutrition Facts (estimated)
Servings
2-4
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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