Caramelized Onion Risotto
Ingredients
The base
-
2
tablespoons
avocado oil
-
4
medium
yellow onions
-
1
teaspoon
sea salt
-
6
cups
vegetable broth
-
2
tablespoons
butter
The risotto
-
1 ½
cups
arborio rice
-
½
cup
dry white wine
-
1
cup
grated Parmesan cheese
-
2
ounces
goat cheese
Instructions
- Heat oil in a large skillet and cook onions for 5 minutes.
- Reduce heat and cook onions until browned, about 5 more minutes.
- Add salt and cook for another 30 minutes, stirring occasionally.
- Heat broth in a separate saucepan until hot.
- Transfer onions to a plate and keep warm.
- Deglaze the skillet with ½ cup of broth and add it back to the broth mixture.
- Melt butter in a deep sauté pan, add rice, and cook for 1 minute.
- Add wine and cook until absorbed.
- Ladle broth to cover the rice and simmer, stirring often, until absorbed.
- Continue adding broth until rice is tender but still has a bite, about 20 to 30 minutes.
- Stir in cheese and most of the onions, season to taste, and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
305
Total fat
11g
Total carbohydrates
37g
Total protein
9g
Sodium
1241mg
Cholesterol
21mg
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