Mushroom Risotto with Caramelized Onions
- 3-4 yellow onions, divided
- 1 tbsp + 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, finely minced
- 1 pound cremini mushrooms (~455 grams), washed and sliced
- 1 large sprig fresh rosemary
- 1 cup uncooked pot barley (or grain of choice, like rice) see note
- 1 tablespoon balsamic vinegar
- 3.5 cups vegetable broth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, plus more to garnish
- 1 tbsp Earth balance or butter, to stir in (optional)
- This recipe is vegetarian
- Produce
- 1 pound cremini mushrooms (455 grams)
- Garlic (3 cloves)
- Rosemary, fresh (1 large sprig)
- Yellow onions (3)
- Canned Goods
- Vegetable broth (3 1/2 cups)
- Condiments
- Balsamic vinegar (1 tablespoon)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Kosher salt (1 teaspoon)
- Olive oil, extra virgin (4 tbsp)
- Pasta & Grains
- Pot barley (1 cup)
- Dairy
- Earth balance or butter (1 tbsp)
Preparation
Read recipe preparation on ohsheglows.com
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Published February 8, 2011 (2 years ago).
7 people saved this recipe.
