Sweet Onion and Mushroom Risotto

Recipe Type: 
Number of Servings: 
Preparation time: 
362 kcal
12 g
162 mg
Vitamin D: 
0.04 IU
% Ca recommended daily intake: 
  • 1 sweet or yellow onion (thinly sliced)
  • 2 Tbsp vegetable oil
  • 450 g mushrooms (sliced)
  • 190 g brown rice
  • 60 mL dry white wine
  • 480 mL vegetable broth
  • 240 mL water
  • 225 g frozen peas
  • 25 g Parmesan cheese


  1. Heat 1 Tbsp oil in a frying pan over medium heat.
  2. Add onions and stirring occasionally, let cook until brown (about 30 minutes).
  3. Remove onions from pan, and set aside.
  4. Wipe pan clean. Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).
  5. While mushrooms and onions are browning, cook risotto as follows:
  6. Heat wine and rice in pot, stir until wine is absorbed.
  7. Mix broth and water together.
  8. Increase heat to medium-high; stir in 240 mL of water-broth mixture.
  9. Cook uncovered, stirring frequently, until liquid is absorbed.
  10. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
  11. Add peas to rice with last cup of liquid.
  12. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.
  13. Gently stir in caramelized onions, mushrooms, and cheese. Wait about five minutes and serve.
Key Nutrients: