Caramelized Onion Risotto
With caramelized onions, goat cheese and Parmesan cheese, this Caramelized Onion Risotto will blow you away! It is the best risotto recipe that I've tried.
- 2 tablespoons avocado oil
- 4 medium yellow onions halved through the root and thinly sliced
- 1 teaspoon sea salt
- 6 cups vegetable broth
- 2 tablespoons butter
- 1 ½ cups arborio rice
- ½ cup dry white wine or more broth
- 1 cup grated Parmesan vegetarian - (rennet-free)
- 2 ounces goat cheese
Heat oil in a large skillet over medium high heat. Add onions and cook for 5 minutes. Stir. Reduce heat to medium and cook, without stirring, until the pot begins to brown, about 5 more minutes. Reduce heat to low and add salt. Cook for another 30 minutes, stirring occasionally.
Meanwhile, heat broth in a saucepan until hot.
Transfer onions to a plate. Tent with foil to keep warm.
Add ½ cup of broth to the skillet, scraping with a spatula to get up and bits on the bottom. Pour the liquid back into the broth mixture.
Melt butter in a deep saute pan or risotto pan. Add rice and cook for 1 minute. Add wine and cook until absorbed, about another minute. Ladle enough broth to cover and simmer, stirring often, until it is absorbed. Continue to add broth in this manner, stirring often, and cook for 20 to 30 minutes, until rice is tender but still has a bit of bite left. (You may not use all of broth.)
Stir in cheese and all but ½ cup of onions. Salt and pepper to taste. Serve warm, topped with the onions.
Instant Pot Instructions
Start by setting your Instant Pot to high heat saute. When it says HOT add the oil and onions. Cook for 5 minutes. Stir. Reduce the heat to medium and cook for another 5 minutes. Reduce the heat to low and sprinkle with the salt. Cook for about 30 more minutes, stirring occasionally.
Transfer the onions to a plate and tent with foil to keep warm.
Meanwhile, place the rice and broth in a bowl. Stir for 20 seconds. Drain, reserving the liquid.
Measure the reserved liquid and wine. Add additional broth or water to the Instant Pot so that you have a total of 3 ½ cups of liquid. Scrap up any remaining brown bits from the bottom of the pot and add the rice.
Place the lid on your Instant Pot and set it to seal high pressure. Cook for 4 minutes and then do an Instant Release.
Return the Instant Pot to saute mode and saute for 5 minutes stirring briskly. You can add additional broth if necessary. Stir in the Parmesan and goat cheese.
Season to taste with salt and pepper and serve warm with the onions.
Calories: 305kcal | Carbohydrates: 37g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 1241mg | Potassium: 135mg | Fiber: 1g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 2mg