Caramelized Onion and Mushroom Risotto

Ingredients

• Onion1/2 count (75 g)
• Butter1/2 tablespoon (15 g)
• Mushrooms1/2 cup (35 g)
• Chicken Broth1/2 cup (120 g)
• Oregano1 pinch (1 g)
• Parmesan Cheese2 tablespoon (10 g)
• Granulated Sugar2 teaspoon (10 g)
• Rice1/2 cup (100 g)
• White Wine1/4 glass (35 ml)
• Thyme1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but you can also use short-grain or medium-grained rice.

2. 2

   Step 2

   Add double the volume of hot water or vegetable/chicken/meat broth to the rice.

3. 3

   Step 3

   Chop the onion into thin strips while melting the butter in a pot over medium heat.

4. 4

   Step 4

   Stir-fry the onion with the sugar for 5-7 minutes or until softened and caramelized.

5. 5

   Step 5

   Slice the mushrooms (you can also use portobello mushrooms).

6. 6

   Step 6

   Add the rice and mushrooms to the pot with the onion. Stir and leave for 1 minute.

7. 7

   Step 7

   Add the white wine and cook for a few minutes until evaporated.

8. 8

   Step 8

   Lower the heat and gradually add the broth. Add more broth if needed. Cook for about 20 minutes.

9. 9

   Step 9

   Season with thyme, oregano and salt. If you have cumin, add it.

10. 10

    Step 10

    Once the rice is done and has absorbed the liquids, remove from the heat. Let stand for a few minutes.

11. 11

    Step 11

    Serve the risotto on a plate, top with some mushrooms and grated Parmesan cheese. Garnish with thyme.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Caramelized Onion and Mushroom Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.