Caramelized Onion and Herb Risotto

I’ve always enjoyed having risotto in restaurants, but it seemed complicated and intimidating, so I never got around to trying it at home. When I found this recipe I was really surprised at how straight forward it was, and it turned out great! It was smooth and creamy and full of great flavor. I decided to keep it simple, but you could certainly throw in some more vegetables if you want.

I’m participating in a holiday recipe exchanged hosted by My Baking Addiction and Good Life Eats. This week is sponsored by Shenandoah Growers Organic Fresh Herbs

Recipe Title

Ingredients

2 tsp. olive oil
1 onion, coarsely chopped

5 cups low-sodium chicken or vegetable broth
2 cups water

2 tbl. unsalted butter
3/4 tsp. salt
2 cloves garlic, minced
2 cups Arborio (medium grain) rice
1 cup dry white wine
2 oz. Parmesan cheese, grated; about 1 cup
1 1/2 cups broccoli (optional)
2 tbl. unsalted butter
1 tsp. lemon juice
2 tbl. fresh parsley, minced
2 tbl. fresh chives, minced
Pepper

Directions

Add olive oil to a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until the onions are brown and caramelized, then set aside.
In a saucepan over medium heat, combine the broth and water; heat to a simmer.
Add 2 tbl. of butter to a large pot over medium heat. Once it’s melted, add the garlic and cook for about 30 seconds until it’s fragrant. Add the rice and stir to coat. Cook for about 3 minutes, stirring frequently, until the grains are translucent around the edges.
Add the wine and cook, stirring constantly, for about 2-3 minutes until the liquid is fully absorbed. Add 5 cups of the hot broth mixture to the rice. Reduce the heat to medium-low. Cover and simmer for about 16-19 minutes, stirring twice, until the liquid is absorbed and the rice is al dente.
Add 3/4 cup of the hot broth mixture to the rice and gently stir for about 3 minutes until the risotto is creamy. Add the Parmesan and stir until combined. Remove from heat and let stand, covered, for 5 minutes.
If you’re using broccoli, steam it briefly and then set aside.
Add the caramelized onions, 2 tbl. butter, lemon juice, parsley and chives to the risotto. Season with salt and pepper. You can add up to an additional 1/2 cup of the remaining broth mixture to loosen the texture if desired. Top with steamed broccoli prior to serving.

Makes: 6 servings