Caramelized Mushroom and Onion Risotto

Ingredients

• 2 tablespoons canola oil, divided
• 1 pound cremini mushrooms, sliced
• 1 Vidalia onion, thinly sliced vertically
• 1/4 cup short-grain brown rice
• 1/4 cup dry white wine
• 2 cups low-sodium vegetable or chicken broth
• 3 cups water
• 1/4 cup frozen peas
• Reduced-fat Parmesan cheese

Method

1. 1 Heat 1 tablespoon canola oil in a 10-inch skillet over medium heat. Add sliced Vidalia onions and stir to coat. Cook, stirring occasionally, until browned (about 30 minutes). Remove onions and set aside.
2. 2 Wipe pan clean. Heat remaining oil and brown mushrooms (about 15 minutes). Remove and set aside.
3. 3 In a pot, heat wine and rice, stirring until wine is absorbed. Mix broth and water together.
4. 4 Increase heat to medium-high. Stir in 1 cup of the broth-water mixture. Cook uncovered, stirring frequently, until liquid is absorbed.
5. 5 Continue stirring and adding remaining liquid, 1 cup at a time, allowing each cup to be absorbed before adding the next. Add peas with the last cup of liquid.
6. 6 Cook until rice is tender and mixture is creamy (approx. 1 hour). Stir in onions, mushrooms, and Parmesan. Let sit 5 minutes before serving.