Caramelized Onion and Mushroom Risotto
This Italian risotto is loaded with delicious caramelized onions, garlic and mushrooms topped with toasted breadcrumbs with a hint of lemon.
- Minutes Prep Time
- Minutes Total
- 6 Recipe Yield
- In 12-inch non-stick skillet, melt 3 tablespoons of the butter over medium-high heat. Add onions, cook, stirring frequently, 14 to 16 minutes or until golden brown. Add mushrooms and garlic, cook, stirring frequently, 2 to 3 minutes or until mushrooms are tender and liquid is absorbed. Transfer to a plate.
- Meanwhile, in 3-quart saucepan, bring broth to a boil. Reduce heat; simmer while preparing risotto.
- In same 12-inch nonstick skillet, stir 1 1/2 cups of the broth liquid and rice. Cook over medium-high heat, stirring frequently until broth is absorbed. Continue adding broth liquid, 1 cup at a time, cooking until liquid is absorbed, stirring frequently, 20 to 25 minutes or until rice is still firm and creamy. Stir in caramelized onion mixture, cook 2 to 3 minutes longer or until thoroughly heated. Spoon into serving bowl.
- In 8-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat. Add breadcrumbs, cook 2 to 3 minutes, stirring frequently or until golden brown. Remove from heat; stir in lemon peel. Sprinkle breadcrumb mixture, Parmesan cheese and parsley onto risotto.
- Risotto is done when enough broth has been absorbed to make the rice firm tender and the mixture is creamy. The secret to creamy risotto is adding the broth 1 cup at a time, cooking and stirring frequently until all of the liquid is absorbed.
- 1/4 cup butter
- 4 cups thinly sliced onions (about 3 medium onions)
- 2 cloves garlic, finely chopped
- 2 cups sliced fresh mushrooms
- 6 1/2 cups Progresso™ chicken broth (from two 32 oz cartons)
- 1 package (12 oz) uncooked Arborio or other short-grain rice
- 1/3 cup Progresso™ Italian-style bread crumbs
- 2 teaspoons grated lemon peel
- 1/4 cup shredded Parmesan cheese (2 oz)
- 2 tablespoons chopped fresh parsley