Vidalia Onion Risotto
Indulge in the creamy decadence of Vidalia Onion Risotto, a comforting dish that highlights the natural sweetness of Vidalia onions paired with the rich creaminess of Arborio rice. This gourmet-inspired recipe is the perfect blend of simple ingredients and elevated flavors, featuring sautéed onions, a touch of dry white wine, and warm broth that slowly transforms the rice into a velvety masterpiece. Finished with Parmesan cheese, fragrant thyme, and a sprinkle of fresh parsley, this risotto delivers a balance of savory depth and herby brightness. Perfect as a luxurious weeknight dinner or an impressive side dish for special occasions, this easy-to-follow recipe will have your guests savoring every bite. Serve this Vidalia Onion Risotto warm for a truly irresistible meal experience.
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Recipe Information
Ingredients
- 2 large Vidalia onion
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 minced Garlic cloves
- 4 cups Chicken or vegetable broth
- 0.5 cups Dry white wine
- 0.5 cups Parmesan cheese
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel and finely chop the Vidalia onions.
In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and butter over medium heat until melted.
Add the chopped onions to the skillet and sauté until soft and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring continually to coat the rice in the oil and butter mixture.
Deglaze the pan by adding the dry white wine, stirring constantly until the wine is mostly absorbed.
Begin adding the warm broth, one ladle at a time, stirring continuously. Allow each addition of broth to be absorbed by the rice before adding the next ladle. Continue this process until the rice is cooked al dente, about 20-25 minutes.
Once the rice is tender and creamy, stir in the grated Parmesan cheese, fresh thyme, salt, and black pepper. Mix well to combine.
Taste and adjust seasoning as needed.
Garnish with fresh parsley before serving.
Serve immediately while warm and creamy.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 106 mg | 36% | |
| Sodium | 4974 mg | 216% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 28.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
