Caramelized Onion Risotto

• Vegetarian
• Gluten free

• Produce

  • 4 Yellow onions, medium

• Canned Goods

  • 6 cups Vegetable broth

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1 tsp Sea salt

• Dairy

  • 2 tbsp Butter
  • 2 oz Goat cheese
  • 1 cup Parmesan, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on wendypolisi.com

Description

Ingredients

• 2 tablespoons avocado oil
• 4 medium yellow onions, halved through the root and thinly sliced
• 1 teaspoon sea salt
• 6 cups vegetable broth
• 2 tablespoons butter
• 1½ cups arborio rice
• ½ cup dry white wine (or more broth)
• 1 cup grated Parmesan
• 2 ounces goat cheese

Directions

• Heat oil in a large skillet over medium high heat. Add onions and cook for 5 minutes. Stir. Reduce heat to medium and cook, without stirring, until the pot begins to brown, about 5 more minutes. Reduce heat to low and add salt. Cook for another 30 minutes, stirring occasionally.
• Meanwhile, heat broth in a saucepan until hot.
• Transfer onions to a plate. Tent with foil to keep warm.
• Add ½ cup of broth to the skillet, scraping with a spatula to get up and bits on the bottom. Pour the liquid back into the broth mixture.
• Melt butter in a large dutch oven. Add rice and cook for 1 minute. Add wine and cook until absorbed, about another minute. Ladle enough broth to cover and simmer, stirring often, until it is absorbed. Continue to add broth in this manner, stirring often, and cook for 20 to 30 minutes, until rice is tender but still has a bit of bite left. (You may not use all of broth.)
• Stir in cheese and all but ½ cup of onions. Salt and pepper to taste. Serve warm, topped with remaining onions.

Nutrition