Fall Comfort Food: Creamy Mushroom Risotto with Caramelized Onions (Vegan)

This is legit fall celebration comfort food.  Super rich but not an ounce of cream and very little olive oil.  The creaminess comes from the starchy rice as it cooks.  Topped with caramelized onions it's just phenom.com.  

I think this is a fun recipe to make, the house smells incredible plus you get to drink AND cook with your wine.  Even if you are not a vegetarian, this is hearty enough to be a main dish for your meatless mondays.    

Creamy Mushroom Risotto with Caramelized Onions

Serves about 6 as a side dish or 3 main meals

3 sweet yellow onions

2 tbsp evoo (extra virgin olive oil)

3 cloves garlic minced or pressed

1 lb cremini mushrooms washed and sliced

1 large sprig fresh rosemary 

1.5 cups arborio rice 

1 tbsp balsamic vinegar 

1/2 cup dry white wine (or 1 cup if you're me! I like it super winey)

4-5 cups vegetable broth 

1 tsp sea salt

1/2 tsp fresh black pepper plus more to garnish

1 tbsp earth balance or butter to stir in (optional)

1. Chop ya veggies.  Chop one onion and throw it in a large heavy pot with 1 tbsp evoo and cook on medium for about 5 minutes.  While this cooks cut the other 2 onions in big half moons for your caramelized onions and set aside. Add garlic to the pot and continue to cook on med/low for another 5 minutes.  

2. Pour your veggie broth in a separate pot with a ladle and get that sh*t simmering.  You will add it to your risotto.

3. Push the onions/garlic to the sides of the pot, turn up the heat to med/high and add sliced mushrooms, cook for 5 minutes without flipping so they brown, then turn over. Cook another few minutes until everything is brown and a crust starts to form on the bottom.  Chef Anne Burrell says BROWN FOOD TASTES GOOD.

4. Meanwhile, get caramelized onions going.  In a large cast iron pan add 1 tbsp evoo, the rest of your sliced onions and salt liberally.  Let this cook on low heat very slowly, about 30 minutes, stirring occasionally.  Watch closely so they don't burn and be patient.

5.  Add salt, pep, rosemary and rice to the onions/mushrooms.  Stir the pot and cook rice another 2 minutes until it starts to become transparent.  Add balsamic and wine.  Stir and scrap the bottom to deglaze the pan.  Let the wine cook down and reduce.  This is important!  You want to have a wine flava.  If you dump the wine and broth in together the wine will taste raw and strong rather than rich and flavorful.  

5.  Once the wine cooks down and your kitchen smells divine, start to add broth one cup at a time.  Scrape the pot and stir to mix. When it cooks down, add another cup, scrape and stir.  You will do this for a while.  This is the fun of making risotto.  Keep stirring and TASTE YOUR FOOD frequently.  Then you will know when you are done, the rice will be tender (but not a mushy mess).  

6. When the risotto is tender and done, spoon in earth balance or butter.  Serve each bowl with caramelized onions and fresh black pepper.  

I hope you enjoy!  Let me know what you think.  <3 Lauren

Choppin veggies.

Brown food tastes good!

Risotto rice.

Before...

After mmm.

The finished product.